RSS

Chocolate Chip Muffins

19 Aug

All of us at home are major chocolate addicts. There’s always someone in the house to get these chocolate cravings.

It’s when these urges occur that an ordinary chocolate won’t suffice. That’s when the brownies with ice-cream or the chocolate chip muffins come into play.

These dark chocolate chip muffins are incredible easy and are not too sweet. The instant coffee added to these muffins give them the dark color and the chocolate chips add the texture.

These chocolate chip muffins do not need any frosting for them, they are yummy as they are but in our house, we just need to push it over the top.

IMG_5335

Ingredients:

All purpose Flour/ Maida                                                                 –              1 ½ cups

Unsweetened Cocoa Powder                                                           –              3 tablespoons

Semi-sweet chocolate chips                                                            –              ½ cup + ¼ cup

Sugar                                                                                             –              ¾ cup

Vegetable oil                                                                                   –              1/3 cup

Milk                                                                                                –              1 cup

Egg(optional)                                                                                    –              1 no

Baking Powder                                                                                 –              2 tsp

Baking soda                                                                                     –              ½ tsp

Vanilla extract                                                                                   –              1 tsp

Instant coffee                                                                                     –              2 tsp

Hot water                                                                                          –              2 tablespoons

(Note: If you are not using the egg either add ¼ cup mashed banana or cream)

IMG_5333

Method:

Pre-heat the oven to 180 degrees centigrade. Arrange the muffin cases in the muffin tray and keep ready.

Combine the hot water and the instant coffee and mix well.

In a large bowl, add all the dry ingredients together i.e. the flour, sugar, baking powder, baking soda, cocoa powder, and also the half cup of chocolate chips. Set aside.

In another bowl, mix all the wet ingredients i.e. the egg, milk, oil, dissolved coffee and vanilla and beat together on medium speed or just use a whisk and mix well till all the ingredients are combined well.

Now, add the wet ingredients to the dry and stir till they are well combined.

The batter is a thick batter.

IMG_5353

 

Spoon the batter into the prepared muffin cases. The batter will give 12 muffins.

Sprinkle the remaining chocolate chips over the muffins.

Bake in the oven for 15-20 minutes, till the muffins are risen and springy.

(it took me 17-18 minutes)

Remove from the oven and cool.

Serve the muffins as they are or with chocolate frosting.

IMG_5346

 

Chocolate butter-cream frosting:

Ingredients:

Cream)heavy/whipping)                                                                  –              1 cup

Semi-sweet chocolate chips                                                            –              ½ cup

Nutela                                                                                          –              ½ cup

Unsalted butter                                                                             –              ¼ cup

Method:

Using a double boiler, heat the cream. When the cream is just hot, add the chocolate chips and the nutela and swirl to mix the chocolate with the cream.

When they are well combined, remove from heat and let it cool for 5 minutes.

When the chocolate is cool enough beat the chocolate, using a beater till light and fluffy.

Add the butter a spoonful at a time, while beating continuously.

Once the required consistency is reached, transfer to piping bags fitted with nozzle and decorate the muffins.

IMG_5354

Note:

The muffins are best served on the same day, but can be stored in an air-tight container for a day or two.

Advertisements
 
Leave a comment

Posted by on August 19, 2014 in Cakes and Brownies, Muffins

 

Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s