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.
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.
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 Ago: Strawberry Lemonade
Chocolate Chocolate Muffins
- 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