Recipe by heatherhopecs
These muffins seem like a twist on your usual sticky-sweet chocolate muffins. I haven't tried them yet, but I will soon because I love spicy chocolate recipes. I found this one on the Hershey's website.
Top Review by Lynne the Pirate Queen
Delightful muffins! The were a little smaller and didn't rise quite the way I expected, but they were heavenly nonetheless. I cut the recipe in half (there are only three people in my house), and used Hershey's dark cocoa, canola oil instead of butter, added some walnuts for a little extra flavor and nutrition. Before they were even fully cool, 1/3 of the batch was gone. :) Thanks for sharing a great recipe.
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup hot water
- 1 cup molasses
- 1⁄2 cup brown sugar, packed
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup butter, melted
- 2 eggs, slightly beaten
- 1 1⁄2 cups semi-sweet chocolate chips
Directions See How It's Made
- Heat oven to 350°F; line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Combine flour, cocoa, salt, baking powder and baking soda in medium bowl; set aside. Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, melted butter and eggs in large bowl. Add dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill muffin cups about 2/3 full with batter.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.