Chocolate Muffins

I was trawling the internet for a 'chocolate cum chocolate' muffin recipe and this caught my eye as it seems so easy to do and had good ratings.  I had tried other recipes but they turned out to somewhat lacking in the degree of chocolate-ness as deemed by my kiddos. 

The recipe called for buttermilk which I substituted with 1 tablespoon of white vinegar to which enough milk was added to make up 1 cup.

  

I was excited when the muffins came out dark brown, almost blackish.  Surely, it hints at the amount of chocolate in it.  And it looked moist too!

Chocolate Muffins 

Ingredients

2 large eggs

1 cup buttermilk
2 tsp vanilla extract
210 gm all-purpose flour
83 gm unsweetened cocoa powder
250 gm light brown sugar (without lumps)
2 tsp baking powder
150 gm chocolate chips
110 gm salted butter (melted, slightly cooled) 

Method

1. Place rack in centre of oven and preheat oven to 220 ^oC. Line muffin pan with liners.

2. In a large bowl, whisk together eggs, buttermilk and vanilla extract.

3. In another large bowl, whisk together flour, cocoa powder, brown sugar, baking powder.  Break up any lumps of brown sugar.

4. To the bowl of dry ingredients, add the wet ingredients and chocolate chips. Mix until well combined.

5.  Using 2 tablespoons, fill the muffin cups to the brim. You may choose to lightly press some more chocolate chips onto the top of the filled cups.

6.  Place into oven and bake for 8 minutes. Turn down oven temperature to 175 ^oC and bake for another 12 minutes or until a toothpick inserted into the middle of cupcake exits clean.

7.  Transfer to wire rack to cool.

Reference : Once Upon A Chef