Recipe by AZPARZYCH
Chocolate, chocolate and more chocolate!! These sound heavenly!!
Top Review by Katzen
I can't eat chocolate (migraines), but boy, are there chocolate lovers in this family! My partner, Harry, and his three boys (teenagers, all of them), are fluent in chocolate... as is his entire family! So, I made this recipe with just a minor change - I doubled the chocolate. Yes, that means doubled the chopped chocolate (I didn't have bittersweet, I used semi-sweet), doubled the cocoa, and doubled the chocolate chunks (more semi-sweet chunks). The buttermilk was expired, so I used the old lemon juice in the bottom of the measuring cup, topped with milk trick, left it sit while I readied everything else, and perfect (icky) chunky buttermilk like milk came out. These muffins were mixed with a light hand, just as Azparzych instructed, and perfect, it's-a-bird-it's-a-plane-no-it's-super-super-chocolate-chocolate-chunk-muffins flew out of the oven! Once cool, I used a stainless steel strainer and a spoon to push through fine icing sugar for a light contrast. Sadly, that didn't last once the cover was placed on, so I made recipe #203205 and placed a small hersheys kiss on top. DP is taking those pics, so crossing fingers you'll get to see them! Azparzych, thanks for the awesome recipe - any recipe that inspires like this one deserves a special place in my recipe book!
- 88.74 ml unsalted butter
- 113.39 g bittersweet chocolate, coarsely chopped
- 473.18 ml flour
- 158.51 ml sugar
- 78.07 ml unsweetened cocoa powder, sifted
- 14.79 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 295.73 ml buttermilk
- 1 large egg
- 4.92 ml pure vanilla extract
- coarse white sugar (to garnish)
Directions See How It's Made
- Center a rack in the oven and preheat the oven to 375 degrees F.
- Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups.)
- Place the muffin pan on a baking sheet.
- Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave.
- Remove from the heat.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
- Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
- Don’t worry about being thorough — a few lumps are better than overmixing the batter.
- Stir in the remaining chopped chocolate.
- Divide the batter evenly among the muffin molds.
- Sprinkle tops with coarse white sugar.
- Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.