For even more chocolaty muffin goodness, top this cupcake recipe with choc chips and devour!
This is my second “recipe request” post.
The dish – double-choc muffins.
The recipe card – below.
1 3/4 cup plain flour (I think I may have accidentally used self-raising which made some muffins look funny)
1 cup sugar (only 3/4 if you like them a blander)
3 tbs cocoa powder
1 tbs baking powder
1 tsp vanilla essence or extract (as long as it’s powdered)
1 cup milk
3 tbs butter (when solid)
12 chocolate triangles (or squares)
1/2 cup chocolate chips (dark or milk, your choice)
finely diced dark chocolate, or chocolate chips
Preheat the oven to 200 degrees celsuis.
Lightly grease a non-stick muffin tray.
I experimented with greaseproof paper, too. I put in 2 large ones, 3 small ones, and the rest were just the muffin trays without anything.
If you like, you can pop in paper liners and lightly grease them instead.
In a large bowl, add the dry ingredients (except the cocoa powder) and mix well (You can be fancy and sift the flour, but you really don’t need to, I reckon).
Make a well in the middle and add the eggs.
First beat the eggs, then gradually beat in the dry ingredients.
Gradually add the milk. Melt the butter in the microwave and gradually add in.
When the batter is well combined, sift in the cocoa powder.
Mix until no lumps remain.
NOTE: I used the chocolate pieces. If you want to use chocolate chips, then add them to the batter and mix first. Else, continue below.
Take one teaspoon of the batter, and place in the muffin tin.
Repeat for all the muffin slots.
Take your chocolate piece and add on top of each muffin batter.
Fill the muffin tray with the remaining batter.
Sprinkle the top with chocolate chips, or finely dice dark chocolate and add on top.
When ready, remove and leave aside to cool.
Serve with your favourite ice cream…
Munch with your preferred tea….
A hot chocolate will make it a TRIPLE-choc muffin delight….
What ever you do, don’t forget to wholeheartedly: