Chocolate Muffins

Prep Time
15 min
Cook Time
20 min
Recipe Details
  • 2 spray(s) cooking spray
  • 1 1/4 cup(s) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp table salt
  • 9 Tbsp sugar, granulated
  • 2 large egg(s), beaten
  • 1 tsp vanilla extract
  • 2 1/2 oz bittersweet chocolate
  • 3 Tbsp unsalted butter
  • 1 cup(s) hot water, almost boiling
  • 1 1/2 Tbsp powdered sugar
  1. Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.
  2. In a large bowl, sift together flour, baking powder, baking soda and salt; set aside.
  3. Using an electric mixer, in another large bowl, beat granulated sugar, eggs and vanilla until light and somewhat fluffy.
  4. Melt butter and chocolate in a double-boiler over very low heat, stirring constantly, so it doesn’t burn.
  5. With electric mixer running on slow, pour warm chocolate mixture into eggs until thoroughly combined. Add flour mixture and hot water, alternating in batches, until just combined.
  6. Pour batter into muffin holes about 2/3s full. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely. Once cool, dust with powdered sugar. Yields 1 cupcake per serving.
Make these muffins your own: Add 1/2 teaspoon of cinnamon, swap hot water with hot coffee and/or add 1/2 teaspoon of instant espresso to the dry ingredients.

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