Basically a dessert, but I'm still going to call it a muffin. It's a fine line sometimes between cupcake and muffin, especially since these are pretty decadent. Filled with a variety of chocolate chips and made with a dark cocoa powder, they're delicious! Enjoy!
Makes 12-18
Preheat oven to 350 F. Line 12-18 muffin tins with muffin liners. This recipe makes 12 larger muffins or 18 regular-sized muffins.
Mix together, then set aside:
1/4 cup boiling water
1/4 cup dark cocoa powder
Mix together:
1/2 cup brown rice flour
1/4 cup + 2 Tbsp white rice flour
3 Tbsp arrowroot starch OR cornstarch
2 Tbsp potato starch
2 Tbsp tapioca starch
3/4 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
Mix in briefly:
2 eggs
1/3 cup sour cream (I love the lactose-free sour cream - can't use sour cream - an unsweetened, dairy-free yogurt will work, too!)
1/3 cup milk (any variety will work)
1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
Add and beat 2 minutes, scraping occasionally, until smooth:
Cocoa/water mixture from above
Stir in chocolate chips:
1 - 1 1/2 cups chocolate chips (any combination of dark, semi, milk, white, or some of each!)
Scoop into 12 - 18 lined muffin tins. These are fine resting on the counter 20-30 minutes before baking. (It's not necessary, but sometimes it can help avoid any sinking in the center of your muffins, although I've tried these both ways (waiting before baking and baking right away) and both ways have worked out nicely).
Bake at 350 F for 15-17 minutes for smaller muffins and 19-20 minutes for larger muffins. Remove from pan and cool on cooling racks. These are delicious still warm. Leftovers can be frozen and warmed when you want to serve/eat. Enjoy!!!
Chocolate Chocolate Muffins made with an extra brute dark amber cocoa powder
Chocolate Chocolate Muffins made with a lighter cocoa powder.
Chocolate Chocolate Chip Muffins - Gluten Free
Preheat oven to 350 F. Line 12-18 muffin tins with muffin liners. This recipe makes 12 larger muffins or 18 regular-sized muffins.
Mix together, then set aside:
1/4 cup boiling water
1/4 cup dark cocoa powder
Mix together:
1/2 cup brown rice flour
1/4 cup + 2 Tbsp white rice flour
3 Tbsp arrowroot starch OR cornstarch
2 Tbsp potato starch
2 Tbsp tapioca starch
3/4 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
Mix in briefly:
2 eggs
1/3 cup sour cream (I love the lactose-free sour cream - can't use sour cream - an unsweetened, dairy-free yogurt will work, too!)
1/3 cup milk (any variety will work)
1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
Add and beat 2 minutes, scraping occasionally, until smooth:
Cocoa/water mixture from above
Stir in chocolate chips:
1 - 1 1/2 cups chocolate chips (any combination of dark, semi, milk, white, or some of each!)
Scoop into 12 - 18 lined muffin tins. These are fine resting on the counter 20-30 minutes before baking. (It's not necessary, but sometimes it can help avoid any sinking in the center of your muffins, although I've tried these both ways (waiting before baking and baking right away) and both ways have worked out nicely).
These muffin liners are a bit larger than the normal ones, so these would look more like 2/3 full with a regular muffin liner.
Bake at 350 F for 15-17 minutes for smaller muffins and 19-20 minutes for larger muffins. Remove from pan and cool on cooling racks. These are delicious still warm. Leftovers can be frozen and warmed when you want to serve/eat. Enjoy!!!
Fresh from the oven, before removing to the cooling rack.
Very happy with her after school snack.
Eating with a fork to avoid spilling on her favorite Calvin & Hobbes comics.
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