Muffins are the easiest cakes to do. Mix dry ingredients in a bowl, mix dry ingredients in another bowl and than combine the two. You don’t need mixer.
This muffins has double dose chocolate and moist texture which i like most. I suggest not to reduce the amount of chocolate in the recipe.
Makes 16 – 18 regular sized muffins. See the notes below.
Loves,
NOTES:
- I used 7cm (H)*5cm muffin cups.
- If you use milk chocolate reduce the amount of sugar. I use bittersweet %80 + %60.
- For the buttermilk add 2 tablespoons of lemon juice to 1 cup of milk (240 ml). Wait 10 minutes before use.
- Using cinnamon or coffee in chocolate recipes makes it tasteful.
- For frosting i whisk heavy cream with 2-3 tablespoons of icing sugar.(to make more sweet increade the amount of icing sugar) You don’t need to do frosting.
Ingredients:
- 230 gr flour (1+1/2 cups + 2 tbsp)
- 30 gr cocao powder (5 tbsp)
- 2 tsp baking powder (8 gr)
- 1/2 tsp salt
- 100 gr sugar (1/2 cup)
- 25 gr light brown sugar (1/8 cup or 2 tbsp)
- 1+1/2 tsp cinnamon or instant coffee
- 160 gr chocolate chips
- 2 eggs (Large)
- 200 ml vegetable oil
- 240 ml buttermilk (to make your own see above the notes)
- 15 gr water (1 tbsp)
Directions:
- Preheat oven 392 degrees F (200 degrees C). Butter the muffin cups.
- In a bowl whisk together sifted flour, sifted cocoa powder, baking powder, salt, sugar, light brown sugar, cinnamon and chocolate chips.
- In another bowl whisk together the eggs, vegetable oil, buttermilk and water.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Divide the batter to the muffin cups and bake about 15-18 minutes (until toothpick comes out clean).
- Remove from the oven and cool an a wire rack about 5-10 minutes. Than remove the cakes.
Bon Appetit.
