Double-Chocolate Cupcake Muffins

10 oz all-purpose flour, sifted (about 2 cups)

1 1/2 oz cocoa powder, sifted (about 1/3 cup)

3/4 cup white sugar

2 teaspoons baking powder

1/4 teaspoon table salt

3/4 cup miniature chocolate chips

1 1/3 cup milk

3/4 cup butter, melted and cooled a bit

2 eggs

1 teaspoon vanilla


1. Heat your oven to 400 deg and line 20 cavities of 2 24-cavity muffin pans with paper liners.


2. In a medium bowl, combine all the dry ingredients and mix well. In another medium bowl whisk together the milk, butter, eggs, and vanilla. Add the milk mixture to the dry ingredients and mix well with a silicone spatula.


3. Use a muffin scoop or 1/4-cup measuring cup to scoop the batter into the paper-lined muffin pans. Bake for 18 minutes, or until a toothpick inserted in the middle comes out almost clean. Cool completely before eating so the paper comes off easily.


Makes 20 muffins.

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