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These are TRIPLE chocolate muffins. Where fudgy brownies and moist chocolate cake meet coffee’s favorite friend. Crisp tops, melty chips, and moist centers, these not-so-innocent muffins transport you immediately to dessert.
- one 4-ounce bar semi-sweet chocolate1
- 1/2 cup (115g; 1 stick) unsalted butter
- 3/4 cup (115g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (32g) unsweetened natural cocoa powder2
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
- Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
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Originally posted 2017-11-01 09:46:38.