Chocolate, chocolate and more chocolate
Since we’re already on the subject of chocolate (check out these chocolate Bundt cakes), I thought it was perfect timing to dish out a recipe for the most chocolatey of chocolate muffins you’ll ever eat. These babies were pronounced “too sweet” by my official Taste Tester #2 (aka my father), but then again, he’s always been more of a salty, peanuts-and-potato-chips sort of guy. “Perfect” was the verdict of the crew at the Democratic Party of Lane County HQ, the muffins’ ultimate destination.
These muffins were my first amateurish attempt at food styling – and a pretty pitiful attempt at that. I simply stuck a few extra chocolate chips on top of the muffins before they went in the oven. No oil-spritzed shrimp or marbles at the bottom of the soup bowl here. Despite the low-tech nature of the trick, it performed quite a miracle – the little guys instantly looked more delectable and three-dimensional than the smooth, boring muffins that would otherwise have emerged. My photos came out looking a mile better than previous attempts at muffin photography; I’d even venture to say they could hold their own with the photos of the same recipe at Cooking Classy.
Chocolate Overdose Muffins
2 oz. chopped bittersweet chocolate
3 Tbs. butter
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 cups flour
1 Tbs. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
3 Tbs. vegetable oil
1 large egg
1 large egg yolk
1 1/2 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips, plus more for sprinkling
Preheat oven to 400 degrees.
Combine bittersweet chocolate and butter in a microwave-safe bowl and heat in 30 second increments until melted, about 1 minute and 30 seconds.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, mix sugar, buttermilk, vegetable oil, egg, egg yolk, and vanilla extract. Pour in chocolate mixture.
Stir in flour mixture into the wet ingredients. Fold in chocolate chips.
Spoon batter into a muffin tin coated with cooking spray, filling each cup nearly to the top. Sprinkle a few extra chocolate chips on the top of each.
Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.
Recipe from Cooking Classy , adapted from The Brown-Eyed Baker and Dorie Greenspan's Baking: From My Home to Yours