I’m a sucker for a good muffin…and also for a good chocolate cupcake. I’m not sure which category these fall into, but they make the boys pretty happy to find them in their lunchboxes or in the oven when they come home from school. They satisfy my (more than occasional) cravings for chocolate, and are easier to pull together than a chocolate cake. They aren’t as sweet as most chocolate cakes, either, but rather are more dense, moist and chocolatey. For an interesting change, try using white chocolate chunks or chips in the dark chocolate batter.
The original recipe was made with hot chocolate mix, which I’m not a fan of; pure cocoa powder delivers a deeper, richer chocolate flavor without all the additives and extra sugar. A handful of chocolate chips makes them wonderfully chocolatey; next I’ll make them chocolate mint, with mint chocolate chips and mint extract in place of the vanilla.
Starbucks Hot Cocoa Chocolate Chip Muffins
Adapted from Amanda’s Cookin’
1 1/2 cups flour
3/4 cup sugar
1/2 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup melted butter or canola oil
2 large eggs
1 tsp. vanilla
1/2 cup chocolate chips
Preheat the oven to 375F.
In a large bowl, combine sugar, flour, cocoa, baking powder and salt.
In another large bowl, whisk together the milk, butter or oil, eggs and vanilla. Add to the dry ingredients and stir until almost combined; add the chocolate chips and stir just until blended.
Fill paper-lined muffin cups and bake for 20 minutes, or until domed and springy to the touch. Let cool for a few minutes before removing to a wire rack to cool.
Makes about 1 dozen muffins.