Double Chocolate Muffins

5 from 1 vote

Chocolate fanatics will love these irresistibly decadent double chocolate muffins made with a moist chocolate sponge, cocoa powder, and chocolate chips!

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 254kcal

Author: Katalin Nagy

Equipment

Ingredients

100 g Granulated sugar
100 g Brown sugar
2 Eggs room temperature
80 g Vegetable oil
120 g Whole Milk room temperature
120 g Coffee freshly brewed strong coffee, room temperature
1 teaspoon Vanilla extract
250 g All purpose flour
50 g Cocoa powder unsweetened, dutch processed
½ teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
210 g Chocolate chips use semi-sweet chocolate chips or chunks

Metric - US Customary

Instructions

Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
With an electric hand mixer, whip together the wet ingredients for 1-2 minutes: room temperature eggs, oil, sugar, coffee, milk, and vanilla extract.
Sift dry ingredients together; flour, baking powder, baking soda, cocoa powder, and salt, then pour the wet ingredients into dry ingredients and fold just until combined.
Mix in about ⅔ of the chocolate chips.
Spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full. Then, spread the rest of the chocolate chips on top evenly between the 12 cavities.
Bake the double chocolate muffins for about 25 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
Cool the baked muffins on a cooling rack and serve them fresh. Any leftovers can be stored in an airtight container at room temperature for 2-3 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
All ingredients for the chocolate muffin must be at room temperature to properly emulsify: eggs, milk, coffee, etc.
Do not skip the salt, which balances the sweetness of the muffins.
Use high-quality semi-sweet chocolate chips eg. Callebaut, or chocolate chunks eg. Lindt

TECHNIQUE NOTES:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
A digital scale is required for a consistent, happy baking experience.
Do not overwork the muffin batter. After whipping the wet ingredients, switch to a rubber spatula to incorporate the dry ingredients.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Baking these muffins takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.

Nutrition