These muffins are wonderfully moist and dense with a deep chocolate flavor. The first thing you need to do is preheat your oven to 375 degrees Fahrenheit which is 190 degrees Celcius then line your muffins pan with paper liners of you can just butter the pan. In a large bowl, add all-purpose flour and the chocolate flavor in this cupcakes will come from cocoa powder and some chocolate chips. Sift the cocoa powder onto the flour, add baking powder and baking soda and half a teaspoon of salt then whisk all that together.
Add light brown sugar and mix it in and then add in semisweet chocolate chips or any chocolate chips that you can get your hands into. For the wet ingredients, break in two large eggs into a bowl then whisk in then you will also need buttermilk. If you can get buttermilk, take your normal milk and stir in one tablespoon of lemon juice or vinegar, stir it in then let it sit for around ten minutes and your homemade buttermilk will be ready.
Mix the buttermilk into the beaten eggs then add melted butter that is cooled and for the flavoring, you will add vanilla extract then added coffee extract. Coffee and extract bring out the chocolate flavor more. Whisk everything together then make a little bit of a well in the dry mixture and add the wet mixture, you just want to combine them just until they are mixed, overmixing your batter will make your muffin s a little tuff and thas why it is preferable to make this batter by hand.
Fill the muffins cups with the batter and you want to fill them almost right to the top and you can use a spoon or an ice cream scoop to pour the batter into the muffins cups. To bake the muffins, everyone’s oven is a little different so you want to bake these muffins for 20 minutes and start checking if your muffins are ready from ten 18th minutes just to make sure your muffins are not overbaked.
Once baked, place your pan on a wire rack and let them cool for quite a few minutes then remove them from the pan. These muffins have a deep chocolate flavor and the chocolate chips double dose the chocolate. These muffins are a decadent way to start your day, enjoy.
- 2 large (100 grams) eggs, at room temperature
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 1 cup (240 ml/grams) buttermilk, at room temperature
- 2 teaspoons (8 grams) pure vanilla extract
- 1 teaspoon (4 grams) pure coffee extract (optional)
- 1 3/4 cups (225 grams) all-purpose flour
- 2/3 cup (60 grams) unsweetened cocoa powder, sifted (can use regular unsweetened or Dutch-processed)
- 1 1/4 cups (250 grams) light brown sugar, firmly packed
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (4 grams) baking soda
- 1/2 teaspoon (2 grams) salt
- 1 cup (170 grams) semisweet chocolate chips
- Preheat your oven to 375 degrees F (190 degrees C). Place the oven rack in the center of the oven. Butter, or line 12 muffin cups with paper liners.
- In a bowl whisk the eggs. Next, whisk in the melted butter, buttermilk, vanilla extract, and coffee extract (if using).
- In another large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
- Make a well in the center of the dry ingredients and then fold the wet ingredients into the dry ingredients. Stir only until the ingredients are combined. Do not over mix the batter or the baked muffins with be tough.
- Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop.
- Place in the oven and bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs clinging to it (about 20 minutes).
- Transfer to a wire rack and let cool for about 5 minutes before removing from pan.