Chocolate Muffins Recipe - Yummy Traditional

Chocolate Muffins Recipe

                                
chocolate-muffins-recipe-with-step-by-step-photos


Chocolate Muffins | chocolate cupcakes || How to make chocolate muffins with step by step photos


Chocolate muffins are literally superb taste with a fill of the chocolaty flavor is made with fudge, flour, eggs, butter, milk along with chocolate chips

These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack. Super easy and a quick recipe that you can add to your menu for serving of coming guests as well as a great snack that makes your taste bud full of flavor and taste it goes well with a hot cup of coffee/tea

 

These are TRIPLE chocolate muffins. Where fudgy brownies and moist chocolate cake meet coffee’s favorite friend. Soft tops, melty chips, and moist centers, these not-so-innocent muffins transport you immediately to dessert. Don’t they always say dessert is the most important meal of the day? 

                                             
chocolate-cupcakes



First For a truly unique chocolate muffin experience unlike any others, let’s start with real chocolate. That’s how I begin my favorite, melt butter with some milk and then let them cool down at room temperature besides, I added some brewed coffee in the fudge leave it aside till required again

And then whisked eggs with sugar until creamy and mixed butter mixture with fudge mixture

 

And for the dry ingredients let’s not waste the opportunity to use cocoa powder. This deepens the chocolate flavor. Use natural unsweetened cocoa powder. We’ll whisk the cocoa with flour, leavener, and salt. Easy stuff. 

                                          
chocolate-muffins-recipe



For the final and third addition of chocolate, let’s get a little generous with chocolate chips. I REALLY love dark chocolate chips in these muffins, though regular semi-sweet are fantastic as well. Mini chocolate chips ensure there’s extra chocolate in each bite, but I went with regular size since that’s all I had at the time. Use any chips you prefer because this chocolate muffin batter can handle it.

These muffins don’t rise quite as high as my typical muffins and that’s because the melted chocolate weighs the batter down. Certainly, not a problem and you’ll definitely still have a little height. But what’s even better are the beautiful cracks and crevices on top, making these triple chocolate muffins perfect for breaking open and dunking in your cuppa joe.

                                      
chocolate-cake



I love that the tops are slightly moist, too. And those melt chips inside. I mean it’s not a chocolate muffin unless there’s MELTY CHIPS INSIDE! Personally, I love to eat these moist, chocolaty and delicious cupcakes with hot tea with the evening snack or morning breakfast 

For the best result follow my detailed step by step photo instructions and tips

Recipe Notes:

  1. Make-Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm-up in the microwave, if desired.
  2. Chocolate: For the 4 ounces of chocolate, make sure to use high-quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high-quality chocolate baking bars sold in the baking aisle
  3. Cocoa Powder: Use natural cocoa powder, not Dutch-process cocoa powder.you also can read about natural Vs dutch by clicking this link 

                              
chocolate-cake

                                     

  1. Coffee: use instant coffee for the good brand, coffee gives deeply chocolaty flavor to your cakes or muffins
  2. Mini Chocolate Muffins: Fill muffin cups only about halfway. A couple teaspoons of batter per cup are plenty. Bake for 20-25 minutes at 350°F or 180 C  for or until a toothpick inserted into the center comes out clean. Yields about 12 mini muffins.

For more similar recipes

Chocolate brownie with vanilla

Fruit cake

Vanilla tea cake

Fudgy brownie

Orange chiffon cake

Mango pound cake 


                                         
place-cakes-on-the-plate


To begin this recipe firstly prepare chocolate fudge/ganache. I have shared a fudge recipe in my previous post whose link you will get the link in the given ingredients list below

                          

chocolate-fudge

Spray a 12-count muffin pan with nonstick spray or line with cupcake liners

                        

cupcake-tray

                   

Brew the coffee with 1 tbsp hot water set aside until required 


                 
brewed-coffee


In the medium-sized bowl put butter with milk, melt them together. Leave it aside to be cooled down completely 

                           

melting-the-butter-with-milk


Meanwhile combine baking powder, salt, and  cocoa powder with flour


combine-dry-ingredients


Stir to mix up well, Set aside, Preheat the oven at 350 F or 180 C


                                   
mix-dry-ingredients

                   

Crack the eggs into the mixing bowl and let begins whisking the eggs for a minute. Next, add sugar and beat them together very well

                          

whisking-eggs

Keep whisking until egg mixture turns creamy and fluffy, Keep aside until required


                                                      
keep-whisking-until-fluffy


Add chocolate fudge into the melted butter

                      

add-fudge-with-melted-butter


Stir to mix up very well


                    
stir-to-mix-well

Lastly, add brewed coffee, And further mix them together set aside   

            

add-coffee-to-the-chocolate

Sift the dry ingredients into the egg batter little by little

                 

sift-the-dry-ingredients

Keep folding clockwise with the help of spatula or whisker

                

add-flour



Once all dry ingredients are mixed well, then pour the fudge mixture into the cake batter slowly

                           

fold-the-dry-ingredients

Make sure there are no flour spots at the bottom of the bowl

                 

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Keep folding by adding chocolate essence to the batter

                      

add-chocolate-esence

The cake batter is ready 

                              

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Spoon the batter evenly into each cup or liner, filling each all the way to the top.

                 

spoon-the-batter

Sprinkle chocolate chips on top of the batter

                  

sprinkle-chocolate-chips

Tab them down once and bake muffins at 180 C for 20-25 minutes until a toothpick inserted in the center comes out clean

                        

bake-the-muffins

Allow the muffins to cool for 5 minutes in the muffin pan

                  

muffins-are-baked

And then transfer to a wire rack to continue cooling.

                            

place-on-wire-rack

Have a look closely

               

look-closely

This muffin is so moist and delicious

                       

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Transfer all the muffins to the plate

                                  

transfer-the-muffins

Enjoy these muffins with a hot cup of tea or coffee 

                  

serve-muffins-with-tea




                                                                 



These Chocolate Muffins are TRIPLE chocolate muffins. Where fudgy brownies and moist chocolate cake meet coffee’s favorite friend. Soft tops, melty chips, and moist centers 

Ingredients for cake batter:

  1. 4 large-sized, eggs
  2. 100g, unsalted butter
  3. 125g, granulate sugar
  4. 50ml, milk
  5. 60g, chocolate fudge

For dry ingredients:

  1. 200g, all-purpose flour
  2. 2-3 pinches, salt
  3. 20g, light cocoa powder
  4. 4g, baking powder

Other ingredients:

  1. 100g, dark chocolate chips
  2. 4-5 drops, chocolate essence
  3. 1 tsp, instant coffee brewed
How to make the muffins?  

  1. To begin this recipe firstly prepare chocolate fudge/ganache. I have shared a fudge recipe in my previous  post whose link you will get a link in the given ingredients list below
  2. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  3. Brew the coffee with 1 tbsp hot water set aside until required  

Instructions:

  1. In the medium-sized bowl put butter with milk, melt them together
  2. Leave it aside to be cooled down completely
  3. Meanwhile combine baking powder, salt, and  cocoa powder with flour
  4. Stir to mix up well, Set aside
  5. Preheat the oven at 350 F or 180 C
  6. Crack the eggs into the mixing bowl and let begins whisking the eggs for a minute
  7. Next, add sugar and beat them together very well
  8. Keep whisking until the egg mixture turns creamy and fluffy  
  9. Keep aside until required
  10. Add chocolate fudge into the melted butter
  11. Stir to mix up very well
  12. Lastly, add brewed coffee and further mix them together set aside
  13. Sift the dry ingredients into the egg batter little by little
  14. You can sift the dry ingredients another separate bowl
  15. I sift them directly in the wet batter
  16. Keep folding clockwise with the help of spatula or whisker
  17. Don’t move your hand rapidly otherwise your cake the batter won’t rise properly
  18. Once all dry ingredients are mixed well
  19. Then pour the fudge mixture into the cake batter slowly
  20. Make sure there are no flour spots at the bottom of the bowl!
  21. Keep folding by adding chocolate essence to the batter
  22. The cake batter is ready
  23. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
  24. Sprinkle chocolate chips on top of the batter
  25. Tab them down once and bake muffins at 180 C for 30-35 minutes until a toothpick inserted in the center comes out clean
  26. Give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
  27. Have a look closely
  28. This muffin is so moist and delicious
  29. Transfer all the muffins to the plate
  30. Muffins stay fresh stored at room temperature for a few days then transfer to the fridge for up to 1 week.
  31. Enjoy these muffins with a hot cup of tea or coffee

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