Rich Chocolate Muffins

Submitted by Chef #1306963

"from Fine Cooking"

 

• Ready In: 1hr
• Ingredients: 6
• Yields: 20 muffins
• Serves: 20

ingredients

• 10 ounces bittersweet chocolate
• 8 ounces unsweetened chocolate
• 2 1⁄2 cups unsalted butter
• 3 1⁄2 cups all-purpose flour
• 4 1⁄2 cups granulated sugar
• 12 large eggs, cracked intoa a bowl

directions

1. In a saucepan, melt butter with the two choclates. Let cool slightly.
2. In a large bowl mix flour and sugar.
3. Wisk eggs into dry ingredients.
4. Pour chocolate into egg mixture and stir until well blended: chill at least 3 hours.
5. Heat oven to 350.
6. Line a muffin tin with muffin papers.
7. Scoop out about 1/2 cup of batter into each tin so that the curve of the batter is even with the rim of the up. (Refrigerate any extra for up to a week).
8. Bake muffins until the tops puff and crackle and are slilghtly soft to the touch, and a toothpick stuck in center has moist, but not wet crumbs clinging to it, about 30 minutes.