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.





Comments