Tuesday, July 23, 2013

Chocolate Chocolate Muffins

http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html


Remember the chocolate doughnuts?

With their soft, rich, chocolatey cakey goodness, I suspected that they would be equally fantastic baked in a muffin pan.  I'm calling them muffins, because I sprinkled the tops with a little coarse sugar and left them unfrosted, but are they muffins or cupcakes?  They're both, really, and I fully intend to bake these as cupcakes as well, since I've been experimenting for a few years now to perfect a homemade chocolate cupcake recipe, and these are as close to perfect as I could hope for.

Strangely enough, not every homemade cake recipe works as well in cupcake form as it does when the batter is baked in pans for layer cakes, so I have had to work to formulate two recipes, one for layer cakes and one for cupcakes.



http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html

http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html

http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html



But today, I'm calling them muffins, because we ate them for breakfast.  And instead of frosting, there was creamy lemon curd.

I love citrus with chocolate.  Sweet, dark chocolate with tart zingy citrus is an exquisite combination of flavors.



http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html

http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html

http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html



Call it a muffin.  Or call it a cupcake.

But definitely call it breakfast and savor every delectable bite.



One Year Ago:   Chocolate, Strawberries and Birthday Cake
Two Years AgoStrawberry Lemonade



http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html

http://www.curlygirlkitchen.com/2013/07/chocolate-chocolate-muffins.html




Chocolate Chocolate Muffins
printable recipe


  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder (preferably "special dark")
  • ½ tablespoon espresso powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 6 tablespoons heavy whipping cream
  • ¼ cup sour cream
  • ¼ cup oil
  • 1 teaspoon vanilla
  • ½ cup semi sweet chocolate chips
  • 1 tablespoon coarse sparkling sugar


Preheat the oven to 350 and line a muffin pan with 12 liners.

In a bowl, whisk together the flour, sugar, cocoa powder, espresso powder, salt and baking soda.  Add the eggs, heavy cream, sour cream, oil and vanilla and whisk vigorously until well combined; batter will be very thick.  Stir in the chocolate chips.

Divide the batter between the liners and sprinkle the top of the batter with the sparkling sugar.  Bake for 17-20 minutes, until a toothpick comes out clean.  Transfer muffins to a wire rack, cool for 5 minutes and serve warm with lemon curd or your favorite jam.

Yields 12 muffins.

Recipe from Curly Girl Kitchen

3 comments :

  1. I wish I had those muffins right now. They look delicious!

    ReplyDelete
  2. I could go for some chocolate with my coffee this morning, too. :)

    ReplyDelete
  3. Thank for sharing!!!

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