Chocolate for breakfast? Seems like a perfectly wonderful idea to me! These muffins are intensely chocolate without being overly sweet. They are so good with the peanut butter cream cheese spread but if you don’t have time to whip that up these are great all on their own too. Chocolate for breakfast not your thing? Well, I guess you can stay:-) These are good anytime. Whip up your favorite chocolate frosting…ta da…cupcakes! Or serve them with brunch. Or have them for a snack. You get the idea. The best way to eat these though, regardless of what time it is, is straight from the oven. Yum! If I have these the next day (if they survive that long) then I like to zap ‘em in the microwave for 15 seconds. I like the chocolate chips all melty and gooey. Go ahead…start the new year off right, with chocolate!
2/3 cup Dutch-proces cocoa
1 3/4 cups flour
1 1/4 cups brown sugar (I used dark)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
1 cup milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (1 stick) butter, melted
Preheat the oven to 400°F. Line a muffin pan with paper cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.
In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring just until combined.
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape (see my notes).
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Notes: I made these into jumbo muffins this time. When it comes to chocolate, more is always better right? The batter made 9 muffins for me. In retrospect, I would fill eight muffin cups next time to have a fuller, more dome topped, muffin. Also, I used dark cocoa rather than dutch process. Dutch-process can be a little harder to find…I need to order some one of these days! The dark worked fine though. I actually use dark cocoa in almost every recipe that requires cocoa. I love the deeper chocolate flavor that it imparts.
Peanut Butter Cream Cheese Spread
With a mixer, beat together 5 ounces softened cream cheese, 2 tbsp. creamy peanut butter, and 1/3 cup sugar. Serve right away or refrigerate for up to 3 days. If you make it ahead of time be aware that it will spread better if you bring it somewhat back to room temperature before serving.
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