Thursday, April 18, 2013

Über Dark Chocolate Muffins

Things have been rough all over this week, wouldn't you say? While spring has started off on a lovely foot from a botany perspective, the events of the world seem to be stuck in a cold, dark winter. When life gets like this, I usually try to go to a happy place (physically, metaphysically, whatever works) and not dwell on the negative. This is one of my happy places; pretty sweet, huh?
And of course I have these two rascals to help me stay grounded (and a little soggy). They sure do love their fetch and swim sessions in the woods. Maybe more than I do.
In an effort to keep things lighthearted, I'm going to keep this short. Muffins, they rock. Especially when chocolate is involved. These ones border on devil's food cake in density and flavor, thanks to the addition of the vinegar and intensity of the chocolate. Super yummy, happy feedback from my wonderful gang of eaters. My suggestion is to go make a batch, pack a sweet little picnic, and find some nature to share a lunch with. Stay positive!

Über Dark Chocolate Muffins
Adapted from: Favorite Chocolate Muffins
  • ⅔ cup dutch-processed cocoa (hershey's special dark worked for me)
  • 1¾ cups all-purpose flour
  • 1¼ cups light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup cold coffee
  • 2 teaspoons vanilla
  • 2 teaspoons apple cider vinegar
  • ½ cup butter, melted
  • 1 cup chopped chocolate (a 3.53 oz. bar of 85% dark chocolate)
  • 1/4 cup white chocolate chips
Preheat the oven to 400°F. Line a standard muffin pan with paper muffin cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt. Set aside.

In a large mixing bowl, whisk together the eggs, milk, coffee, vanilla and vinegar. Add in the melted butter. Add the dry ingredients, stirring until everything is well-combined. Stir in the chopped chocolate and white chocolate chips. Scoop the batter into the prepared muffin tin, about ¾ full.

Bake the muffins for 18-20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven and allow muffins to cool. Store in an airtight container for up to a few days (fresh is always best!). 

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