Saturday, July 30, 2011

Chocolate Chip Chocolate Muffins

I found this recipe this morning to make for my kids for breakfast and altered it a bit to make the muffins more moist. I love these cause they are no so overpowered with chocolate that you feel like you're having a dessert, but have just enough chocolate to satisfy your sweet tooth! Enjoy!


6 Tbsp. Cocoa Powder
5 Tbsp. Butter
7 Tbsp. Sugar
2 Eggs
1/2 C. Sour Cream
3/4 C. Milk
1 1/2 tsp. Vanilla
1/2 C. Sugar
1 2/3 C. Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Mini Chocolate Chips


Preheat oven to 375 degrees. Melt butter in microwave. Sift together with a fork the cocoa powder and 7 Tbsp. of sugar, then with a whisk, whisk together the melted butter, cocoa powder and sugar. In a medium sized bowl, lightly whisk together the 2 eggs, slowly add the milk and vanilla to the eggs. Then add sour cream. Add chocolate mixture to the egg mixture and whisk together until smooth. In a large bowl, sift together with a fork the remaining 1/2 cup of sugar, flour, baking soda, salt and mini chocolate chips (this helps the chips to be more evenly distributed in the batter rather than all sinking to the bottom). Pour the chocolate egg mixture into the dry ingredients. Stir until well blended. Line cupcake pan with cupcake papers and fill each cup to 2/3 full. Bake 13-14 minutes for dark non-stick pans, and 18-20 minutes for regular pans. Place on cooling rack when finished baking and allow to cool completely before serving. This is improtant because this will make it so the papers don't stick to your muffins. I hope you love them as much as our family did!!!

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