After a fancy dessert like Religieuse, it was a must to make a simple, basic one and the first thing to come through my mind was chocolate – I always go back to it when in need of comforting desserts – but this time I put it in some muffins and moreover, I doubled the dose. Was that enough?! Obviously not and for a second I was tempted to turn these decadent double chocolate muffins into decadent cupcakes by topping them with a silky frosting, but then I thought that simplicity should prevale this time. And to be fair I wasn’t sorry for leaving them as simple as they are just because the double dose of chocolate is enough to turn them into amazing tiny treats – do add a cup of milk or a mug of warm tea next to them.. or why not your morning coffee.. and you’re set to have a lovely treat at any time of the day!
The recipe asks for coffee pwoder, but it’s not compulsory. I skipped adding it as my 5-year old likes to snack on these, but adding a touch of coffee really boosts the chocolate flavor so go ahead. Moreover, add a few white chocolate chips or some chopped nuts – see how easy it is to customize recipes?!
- 280g all-purpose flour
- 50g cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 180g white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee powder (optional)
- 85ml vegetable oil (like canola or sun-flower)
- 260ml milk
- 100g dark chocolate chips
- Pre-heat your oven to 350F - 180C and line your muffin tin with muffin papers.
- Sift the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
- In a different bowl, mix the eggs and sugar with an electric mixer until double in volume and pale.
- Stir in the vegetable oil, vanilla, coffee powder and milk and mix well.
- Add the flour mixture and mix just until incorporated.
- Using a spatula, fold in the chocolate chips.
- Pour the batter in your muffin tin, filling each muffin paper ¾ - these muffins tend to rise quite a lot.
- Bake for 15-20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Dupa reteta de Religieuse, se cerea un desert simplu si rapid si m-am intors la iubirea mea de-o viata – ciocolata… in doza dubla de aceasta data. Reteta in sine e cat se poate de simpla si o ador pentru ca uitati si voi cat de crescute sunt briosele astea! Si ce pufoase si aromate sunt, mai ales daca adaugati si cafeaua instant ce are rolul de a intensifica toate celelalte arome.
- 280g faina alba
- 50g cacao
- 1 1/2 lingurita praf de copt
- 1/2 lingurita bicarbonat de sodiu
- 1/4 lingurita sare
- 2 oua
- 180g zahar
- 1 lingurita extract de vanilie
- 1 lingurita cafea instant (optional)
- 85ml ulei vegetal
- 260ml lapte
- 100g fulgi de ciocolata neagra
Mod de preparare:
- Preincalziti cuptorul la 180C si tapetati o tava de muffins cu hartii speciale de muffins. Daca nu aveti in casa, nu-i bai, le puteti face ca aici.
- Cerneti faina, cacaoa, praful de copt, bicarbonatul si sarea intr-un bol.
- In alt bol, mixati ouale cu zaharul pana isi dubleaza volumul si se deschid la culoare.
- Adaugati uleiul, vanilia, cafeaua si laptele si mixati bine.
- Incorporati faina apoi adaugati fulgii de ciocolata, incorporandu-i cu o spatula.
- Turnati aluatul in hartiutele de muffins, umplandu-le 3/4 caci briosele astea tind sa creasca foarte mult.
- Coaceti pentru 15-20 minute pana trece testul scobitorii.
I’m following your site with such a big pleasure.
I have a question for you:
What type of gelatin are you using in your recipes?
Thank you and keep up the good work!
Thank you, Beatrice!
I mostly use granulated/powdered gelatin in my recipes.
Laura Nechita says
M-ai topit, arata grozaaav! Bag reteta la seif!
Nu o baga la seif, pune mana si fa o portie sa vezi ce bune sunt 😀 😛