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Ingredients
| semisweet baking chocolate squares: 4 oz |
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| Kosher salt: 1/8 tsp |
| eggs: 2 (extra large) |
| granulated sugar: 2/3 cup |
| whole milk: 1/2 cup |
| semisweet chocolate chips (chips): 1 cup |
Irresistible Triple Chocolate Muffins
Credit: Food.com
User rating:
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Prep Time
35 min -
Cook Time
15 min -
Servings
18 serving(s)
Tags
- Pre-heat oven to 350°F.
- Line 18 cupcake molders with baking paper.
- Set aside.
- In a thick saucepan, melt together the butter and the chocolate.
- Set aside to cool down for about 15 minutes.
- In a medium mixing bowl, combine flour, cocoa powder,baking powder, baking soda and salt.
- Set aside.
- In a large mixing bowl, combine the eggs, sugar and milk.
- Beat at medium speed until blended.
- Pour in the chocolate-butter mixture.
- Continue to beat until well incorporated.
- Then, add the flour mixture.
- Beat until no trace of flour is visible.
- Using a rubber scraper, stir in the chocolate chips.
- Divide the batter equally among the prepared molders. Bake for 15 to 20 mins or until a toothpick inserted in the center comes out clean.