Chocolate and more chocolate is pretty much what you'll get if you make these muffins. They remind me of the chocolate fudge muffin from Mmmuffins - dense and dark. I made them a little healthier by replacing some of the all-purpose flour with whole wheat. No one knew. Don't overbake them or they'll be dry and a dry chocolate muffin is no fun at all.Chocolate Chocolate Muffins
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 cup butter
3 squares unsweetened chocolate
1 cup buttermilk
1 egg
2 tsp vanilla
1 cup semisweet chocolate chips
Preheat oven to 400F. Grease a 12-cup muffin pan or line with wrappers.
In a medium bowl, stir together the flour, sugar and baking soda. Set it aside.
In a medium saucepan over low heat, melt together the butter and unsweetened chocolate. Stir until smooth, then remove from heat and let cool for just a minute. Add the buttermilk, egg and vanilla, whisking the mixture until everything is well combined. Stir in the flour mixture, mixing just until all the ingredients are moistened, then add the chocolate chips. Mix until the chips are evenly distributed.
Spoon batter into well-greased (or paper-lined) muffin pan, filling the cups to the top. Bake for 15 to 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let cool for a couple of minutes before removing from the pan, then transfer to a rack to cool more or less completely. Makes 10 chocolate chocolate muffins.
Recipe Source: The Clueless Baker, 2001
