What's the difference between chocolate muffins and cupcakes?

Generally muffins are not as sweet and they aren't topped with frosting. Chocolate cupcakes are usually not as dense as a muffin. Muffins usually contain fruit or nuts and cupcakes are made with just a batter.

Can water be used instead of coffee in this chocolate muffin recipe?

Absolutely, however the chocolate flavor may seem less rich. The coffee flavor does come through in this recipe so if you don't like coffee, you may not like these.

Can double chocolate muffins be frozen?

That's where mine are now. I pull them out of the freezer and place one on a napkin or paper plate and using Power Level 4 or the defrost setting, heat for 1 minute. They are delish!

Easy and Rich Double Chocolate Muffins

Description

Double chocolate muffins with cocoa and chocolate chunks are a decadent way to start the day. I’m not telling you these are healthy chocolate muffins, but they sure kickstart your morning. Rich and lavish, these bittersweet chocolate muffins are made for chocolate lovers.

Ingredients

Scale

Nonstick cooking spray, for greasing

1 1/4cups all-purpose flour

1cup packed light brown sugar

1/2cup granulated sugar

3/4teaspoon baking powder (In Denver I used 1/2 t)

1/2teaspoon baking soda (In Denver I sued 1/4 t)

1/2teaspoon fine salt

1scant cut hot brewed coffee

10tablespoons unsalted butter, cut into pieces at room temperature

1/3cup Dutch-processed cocoa powder

2large eggs at room temperature

1 1/2cups chocolate chunks (Best to chop your own from a large bittersweet chocolate bar)

12 small tablespoons Nutella (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the muffins: Heat the oven to 425 degrees with a rack in the upper third of oven. Line a standard muffin tin with paper liners, then lightly coat the whole pan (including the top and the muffin cups), with nonstick cooking spray.

If using Nutella, line a plate with plastic wrap and place 12 individual small tablespoons of Nutella on the plate. Place in freezer to chill until ready to use. (Optional)

Whisk the flour, both sugars, baking powder, baking soda and salt in a medium bowl.

Combine the hot coffee, butter and cocoa powder in a large bowl and let sit for a minute. The heat of the coffee will start to melt the butter. Whisk until very smooth, then whisk in the eggs, 1 at a time, until smooth. Add the dry ingredients and stir with whisk until no pockets of flour remain.

Pour half of the batter into the muffin cups, then add ¾ cup of the chocolate chunks to the muffin cups, along with the Nutella, if using. Then ladle remaining batter evenly among the prepared muffin cups. Batter will be thin, so consider using a scoop, ladle or a measuring cup. The chunks will sink, and the batter will reach the tops. Add in the Nutella if using.

Bake until crackly on top and a toothpick inserted in the center of one comes out with few crumbs, 15 to 18 minutes. Be sure to not overbake to keep these moist. The muffins will continue to bake as they cool in the pan.

Immediately after the muffins come out of the oven, gently press the remaining ¾ cup of chocolate chunks on the tops. They will melt and stick and you may not use them all.

These can be served warm but I think it’s better to let them cool a bit!

Notes

See post for tips on serving suggestions, and ingredient information.