Chocolate Chocolate Chip Muffins



Although these are technically muffins because they are a variation on a recipe from a muffin cookbook, we call them mupcakes because we can't decide if they taste more like cupcakes or muffins. They have the texture of a muffin with the sweetness of a cupcake. But, it doesn't really matter much to me.  Any breakfast item without the word "bran" in it is all right in my book.

Chocolate Chocolate Chip Muffins

1 cup sugar
1 stick butter (1/2 cup), softened
2 eggs
1 cup buttermilk
1 3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped pecans
1/2 cup chocolate chips + 1/2 cup additional chocolate chips for tops of muffins

Heat oven to 350 degrees.  Place cupcake paper liners in muffin tins.  ( I used 12 jumbo liners. )  In a large bowl, combine sugar and butter; blend well.  Add eggs; beat well.  Stir in buttermilk.  Sift together flour, cocoa, baking powder, baking soda and salt.  Add to mixture stirring until just blended.  Add pecans and 1/2 cup chocolate chips.  Use a 1/4 cup scoop to place muffin mix in papers. Bake 15-18 minutes until muffins test done.  Drizzle with a mixture of 1 cup  powdered sugar, 1 tablespoon chocolate syrup, and 1+ teaspoons milk. Mix to desired drizzling consistency adding additional milk or powdered sugar as necessary.   Sprinkle with chocolate chips. Serve warm.

Step 1:  Mix together sugar, butter, eggs, and buttermilk.  (Actually that is about 3 steps but I only took one picture!)  Sugar and butter first, next add the eggs, and then the buttermilk.




Step 2:  Sift the dry ingredients.



Step 3:  Add dry ingredients to buttermilk mixture.  Stir in pecans and chocolate chips.



Step 4:  Scoop into papers. Bake at 350 degrees for 15-18 minutes.



Step 5:  Enjoy them plain or go all out and drizzle and sprinkle!




We drizzled and sprinkled.

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