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.
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)
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.
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.
Chocolate butter-cream frosting:
Cream)heavy/whipping) – 1 cup
Semi-sweet chocolate chips – ½ cup
Nutela – ½ cup
Unsalted butter – ¼ cup
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.
The muffins are best served on the same day, but can be stored in an air-tight container for a day or two.