“I love the texture of these muffins; they are moist and have a rich chocolate flavor.”
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I found this recipe by chance and I just couldn’t help it, I had to try it. I had all the ingredients at the moment, so that counted as a sign.
I love the texture of these muffins; they are moist and have a rich chocolate flavor.
IMPORTANT:
In order to accomplish the dome shape on top; you know, a Pinterest look, the key is, first: bake 6 muffins, separated, on a 12-cupcake baking pan (this allows the air to circulate better, therefore bake better); and second: bake on high temperature for the first 5 minutes and on normal temperature the remaining time.
This recipe requires 3 tablespoons of espresso coffee and trust me, it makes a difference! The muffins have no coffee flavor at all, but this ingredient enriches the chocolate flavor. If you don’t have espresso, you can use fresh brewed strong coffee.
I recommend that first you set the butter, coffee and buttercream, so they can be ready to use a bit later.
You don’t need an electric mixer for this batter. Actually, you have to mix as less as possible, with a spatula, that way the batter will reach the perfect texture after baking.
Here’s the recipe:
INGREDIENTS:
1 ½ cups flour
½ cup unsweetened cocoa powder, sifted
¾ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons brewed espresso, cooled
1 ½ teaspoons vanilla extract
¾ cup sugar
2 large eggs, room temperature
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled
¾ cup semisweet or dark chocolate chips
INSTRUCTIONS:
Preheat oven to 425°F (220°C).
Get cupcake liners ready on the cupcake pan.
In a bowl, mix together flour, cocoa powder, baking soda, baking powder and salt.
In other bowl mix together sugar, eggs, espresso, vanilla extract and buttermilk.
Add the butter and combine.
Add the dry ingredients and mix with a spatula, just until combined.
Add the chocolate chips and combine. Do not overmix.
Divide the batter amongst the cupcake liners, filling them all evenly.
Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, lower the temperature to 350°F (180°C) for 10 to 13 additional minutes. Check by inserting a tooth pick if it’s ready, before taking them out. At this point, you can sprinkle a few chocolate chips on top, they will melt a bit and give the muffins a nice touch. Remember, each oven is different, so write down how long it took in yours, for next time.
Let cool for 10 minutes and then transfer the muffins to a cooling rack to cool completely.
You will not regret trying this yumminess. Enjoy!
Xoxo,
MJ
*This is a Browned Butter Blondie recipe.
Other recipes on my Blog:
My favorite chocolate chip cookie recipe
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