13
Apr
08

A Cupcakey of Chocolate

       I have this blog for ages, but never have the motivation to start blogging despite reading many wonderful blogs out there. Out of sheer boredom and a fantastic muffin I have just baked to satisfy my craving, I have decided to take the plunge and start blogging.

This recipe is taken from Dorie Greenspan’s Baking: From Mine to Yours.  I had some Lindt 70% and Valrhona 55% Equatoriale on hand and decided to use those in the muffins. I had wanted to recreate the chocolate muffins that I used to to have when I was little which was moist and very chocolately and Dorie’s recipe is the closest to that in terms of texture and taste out of the many muffin recipes I tried. I had some daims on hand too which I decided to add in to magnify the omph effect of the muffins. Without much ado, here is the recipe:

Chocolate-Chocolate chunk Muffins (Taken from Dorie Greenspan’s Baking: From Mine to Yours) 

3/4 stick butter
4oz bittersweet chocolate, coarsely chopped
2 cups ap flour
1/3 cup cocoa powder
2/3 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk
1 large egg

Centre a rack in the oven and preheat the oven to 375 F. Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper liners. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in the microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla together until well combined. Pour the liquid ingredients and melted chocolate and butter over the dry ingredients and, with whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted into the centre of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

It makes about 12 normal size muffins or 36 small muffins as seen in my post.

I am guilty to say that I did not follow Dorie recipe to the T, as I have made some changes to recipe. I did not have buttermilk on hand and used 1 tbsp of lemon juice and milk to make up to 1 cup, slightly less than 2/3 cup of sugar, more chocolate chunks than called for and the addition of daims which I broke into smaller pieces. This recipe is very forgiving as without authentic buttermilk, the muffin is still very moist. I guess another factor is not to overbake the muffins. I took the muffins out of the oven when there were crumbs still stuck to the toothpick as I believe they will continue to bake once out of the oven.




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