CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
#recipe #dessert #yummy
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How to Make Easy Chocolate Chip Muffins | The Stay At Home Chef
These Easy Chocolate Chip Muffins are just like mom used to make! The batter comes together in just minutes for an easy muffin that's perfect for breakfast or brunch.
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✅Ingredients
• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk
• 1 cup semi sweet chocolate chips
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ 00:00:19 - In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3️⃣ 00:00:34 - Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4️⃣ 00:00:56 - Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ 00:01:36 - Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.
6️⃣ 00:01:42 - Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ 00:02:23 - Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ 00:02:31 - Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
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The Most Chocolatey Double Chocolate Muffins
These fluffy and moist double chocolate muffins are made entirely from scratch in just over 30 minutes. They're perfectly chocolatey without being too rich for breakfast.
Recipe:
Ingredients
1 ⅔ cups all-purpose flour (208g)
1 cup granulated sugar (200g)
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup natural cocoa powder (50g)
½ cup very hot or boiling water (118ml)
½ cup canola or vegetable oil (118ml)
1 cup sour cream (240g) (see note)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, divided (340g) (I like to use a blend of mini and regular-sized chocolate chips
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Instructions
00:00 Introduction
00:51 Preheat oven to 375F (190C) and line a 12-count muffin tin (see note) with paper liners.
00:55 In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
01:20 Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.
02:04 Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add sour cream, eggs, and vanilla extract and whisk until thoroughly combined.
04:00 Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups (255g) of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.
05:02 Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.
05:32 Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
05:42 Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.
Sour Cream
You may substitute full-fat plain Greek yogurt instead.
Muffin Tin
This recipe makes 18 muffins and a typical muffin tin holds only 12. If you have two tins, divide the batter into the two tins and bake one tray at a time. If you only have one tin, bake the first batch, allow the muffins to cool 10 minutes, carefully remove them to a cooling rack and allow the tin to cool completely before baking the remaining batter.
Original Recipe
For those of you who are diehard fans of the original recipe, you can find that one here:
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Chocolate Muffins | Mortar and Pastry
~The best easy chocolate muffins recipe~
Chocolate chip muffins // Double Chocolate Muffins // Moist Chocolate Muffins // Chocolate Cake
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 ¾ cups all purpose flour
½ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
1 cup fresh milk
1 medium egg
1 stick (113g) melted butter, unsalted
½ cup chocolate chips plus more for toppings
*3oz cupcake liners (makes 12 muffins)
*Bake in a preheated oven at 190C for 13-15 minutes and cool completely
CHOCOLATE MUFFINS RECIPE
Ingredients by weight and volume:
210g all purpose flour
40g cocoa powder
10g baking powder
5g baking soda
3g salt
165g white sugar
240mL (or 246g) fresh milk
1 medium egg (50g)
1 stick (113g) melted butter, unsalted
70g chocolate chips plus more for toppings
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Chocolate Chip Muffins Recipe
These bakery style chocolate chip muffins are soft, buttery and super delicious! if you looking for the best chocolate chip muffins recipe, I've got to the right place.
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Ingredients:
2 cups (250g) AP flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup (115g) Butter, melted
3/4 cup (150g) Sugar
2 Eggs
1 teaspoon Vanilla extract
1 cup (240ml) Buttermilk
1 cup (170g) Chocolate chips
Directions:
1. Preheat oven to 425°F (218°C). Place rack in center of oven. Line standard muffin pan with paper liners. Set aside.
2. In a large bowl, whisk flour, baking powder and salt. Set aside.
3. In a separate bowl, whisk together the granulated sugar, melted butter, eggs, milk, and vanilla extract until the mixture is well combined.
4. Sift in the dry ingredients and mix until combined.
5. Add chocolate chips and mix.
6. Divide the batter into the 12 muffin cups. Sprinkle some chocolate chips on top of each muffin. Bake at 425°F (218°C) for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 15-18 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean with a few crumbs or melted chocolate (not wet batter).
7. Allow to cool for 10 minutes in pan before serving.
Double Chocolate Muffins | Sally's Baking Recipes
These double chocolate muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite.
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