Valentine’s Day calls for a chocolate recipe over here! And what better recipe than some delish chocolate muffins?
A while ago, I showed you how to make chocolate mint cupcakes, but these chocolate muffins are next level. The chocolate mint cupcakes have a little bit of everything: refreshing mint, rich chocolate, spongy muffin and soft frosting.
Related: Chocolate Mint Cupcakes Recipe
These chocolate muffins are very chocolatey. Ready to lick your fingers?
Chocolate Muffins Recipe
|Servings||Prep. Time||Waiting Time||Cook Time||Difficulty|
|12||10 mins||n/a||20 mins||medium|
What you will need:
- 125 grams flour
- 125 grams butter (at room temperature)
- 150 grams melted dark chocolate
- 50 grams granulated sugar
- 2 eggs
- 3 tablespoons cocoa powder
- 1 tablespoon baking powder
- 2 tablespoons milk
- 100 grams chocolate chips (optional – I forgot I had them in the cupboard, so I didn’t add them)
- some extra 150 grams of dark chocolate for decorating
Turn the oven on, since making the batter won’t take a lifetime. By the time you finish the muffin mixture, the oven will be good to go. It should be about 175 degrees C.
1. Sift all your dry ingredients (flour, baking powder, sugar, cocoa powder) to make sure you get rid of any lumps. Mix the dry ingredients well.
2. Add the soft butter in. Mix well and don’t panic if it looks very thick, eggs and milk will fix it eventually.
3. Add the eggs, one each time. At this stage, it will look hopeless. The egg is sticky and not looking like it gets along with the other ingredients. But be persistent and keep mixing. It will come together.
4. Add the melted chocolate and mix again.
Be careful when melting the chocolate: it can burn. There are two ways to (safely) melt chocolate:
- in the microwave: let the chocolate melt for about 30 seconds, take it out, mix it to allow the heat to distribute evenly, pop it back in the microwave for another 30 seconds, take it out and mix again. Repeat until all the chocolate is melted. If you are tempted to pop it in the over one more time because not all chocolate bites are melted, give it a good stir and let the heat do its job: the remaining bits and pieces of chocolate will melt for sure.
- the bain-marie technique: if it sounds French, it’s for sure more complicated. A bain-marie includes a pot filled with boiling water, a bowl, a whisk and the chocolate, of course. You put the chocolate in a bowl, over the boiling water pot. Whisking constantly, you will distribute the heat evenly and the chocolate will melt beautifully and slowly.
Swiss people eat, on average, 8.8 kilos of chocolate each year. – statista.com
It’s up to you which method you prefer. I went for the microwave one, I think the bain-marie takes too long, although it might be the same thing.
5. Add the milk and mix. At this point, you should have a thick mixture, yet easy to mix.
If you feel very naughty, at this point, you can drop by accident some chocolate chips in. Just for fun.
Did you know… You need aproximately 400 cocoa beans to make 450 grams of chocolate? – factretriever.com
Forgot to mention:
Line the baking tray with muffin liners.
How to scoop the muffin batter
There are different ways you can do it:
- simply pour it in each liner, if the mixture is runny enough
- use a piping bag for more control or a measuring cup
- scoop using a tablespoon and a teaspoon – my fav
For this type of batter, since is nice and thick, I like using a tablespoon and a teaspoon. Simple take a tablespoon full of batter and scoop it in a muffin liner using the tablespoon. Easy and clean.
Bake them for 18 to 20 minutes at 175 degrees C.
If you’re not sure if they’re baked or no, use a toothpick to test them. If the toothpick comes out clean, they are super ready.
At this point, you can melt the chocolate – again.
… and glaze them with the melted chocolate.
I will admit that these can be too chocolatey for some people. If you don’t want all the chocolate simply skip the chocolate chips and add less melted chocolate in the batter.
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