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Chocolate
Muffins: Preheat oven to 375 degrees F (190
degrees C). Position rack in center of oven. Butter, or line with paper
liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup
or bowl
whisk together the eggs, buttermilk, and vanilla extract.
In another large bowl
whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and
salt. Stir in the chocolate chips. With a
rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only
until the ingredients are combined. Do not over mix the batter or tough
muffins will result.
Evenly fill
the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice
cream scoop. Place in the oven and bake until a toothpick inserted in the
center of a muffin comes out clean, about 20 minutes. Transfer to a wire
rack and let cool for about 5 minutes
before removing from pan.
Chocolate
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on
each muffin with a knife or offset spatula.
Makes 12 regular
sized muffins.
Source:
King Arthur Flour,
The King Arthur Flour Baker's Companion. The Countryman Press. Woodstock:
2003. |
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