Nothing screams Valentine’s Day more than chocolate … lots and lots of chocolate. These double chocolate chip cookies are overloaded with delicious sweet chocolate. My wife is gluten-free, and these muffins are perfect with any one-to-one gluten free flour mix.
- 2/3 cup (57g) Dutch-process cocoa
- 2 cups (240g) all-purpose flour
- 1 1/4 cups (266g) light brown sugar, packed
- 1 tsp baking powder
- 3/4 tsp espresso powder optional
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (170g) chocolate chips
- 2 large eggs
- 3/4 cup (170g) milk
- 2 tsp vanilla extract
- 2 tsp cider vinegar or white vinegar
- 8 Tbsp (113g) melted unsalted butter or 1/3 cup (66g) vegetable oil
- Coarse sugar for topping
- Preheat the oven to 350 degrees. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
- Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined.
- Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape. Sprinkle with pearl sugar.
- Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven, and after five minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.