It’s Chris’s brithday today! He loves all things chocolate so of course I had to bake a sweet treat! First I was thinking about a big cake but then I reconsidered. We are only two people in our household so it’s really hard to eat a whole cake. Even sharing with folks at work is a little tricky as I don’t own a cake carrier (yet). So I figured muffins would be a good bet. It’s basically the same as cake but easier to store and transport. Win-win situation!
Since Chris is quiet a chocoholic I wanted to make something very chocolatey. I opted for a chocolate dough made with cocoa powder as well as some chopped dark chocolate that I added to the batter. Let me tell you they are quiet the bomb! Super fluffy, moist and yummy! I’m more of a salty snack gal so I have trouble finishing one of those choco bombs in a sitting but let me tell you Chris can inhale them!
Let me show you how to make my Easy Dark Chocolate Muffins!
2 Medium Eggs
3/4 cup (150 g) Sugar
1/4 cup (50 g) Vanilla Sugar
1 cup (130 g) Flour
6 Tbsp Cocoa Powder
2 Tsp Baking Powder
2/3 cup (160 ml) Milk
2/3 cup (160 g) melted Butter or Vegetable Oil
1/3 cup (50 g) Dark Chocolate
A pinch of Salt
These muffins will take about 45 Minutes of your time from start to finish. You will get about 12 Chocolate Muffins out of it.
Preheat oven to 180°C.
Whisk eggs and sugar together until it’s fluffy and well combined. Add the dry ingredients. If you use butter melt it and add it to the dough. If you use oil you can just pour it in. Fill it into your cupcake liners or use the mold right away whatever you prefer. For a little extra twist I sprinkled some finely coarsed salt on top of each muffins before baking it. This again is optional.
Bake for 30 Minutes, let them cool and store the muffins in an air tight container. Or it them up right away. I won’t blame you 😉