During the summer months, I'm rather lukewarm towards chocolate. Desserts made with berries and stone-fruit are what I'm craving. But once the temperatures cool, chocolate works its way back into my baking. I've been slowly rebuilding my chocolate inventory over the past few weeks, so when that chocolate urge hits, I have available what I need. Bittersweet, milk, and white chocolate are purchased in bulk. Natural and Dutch cocoa are picked up by the bagfuls at Penzey's. And semi-sweet chocolate chips, that have endless uses, are stored in a large French canning jar in my cupboard.
And, the chocolate urge just hit big-time. I've had this recipe on file for several months, and today was the perfect day -- cool and drizzly -- to mix up this intense chocolate batter. These are excellent with a glass of ice-cold milk. I know this to be true -- I ended up having two!
adapted recipe by Yvonne Ruperti | via Serious Eats
• 2 cups (10 ounces) all-purpose flour
• 1/2 cup (1 1/2 ounces) cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (5 1/4 ounces) granulated sugar
• 2 large eggs
• 1/3 cup canola oil
• 1 cup plus 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon espresso powder
• 1 1/4 cups mini chocolate chips, divided
PREHEAT OVEN TO 375˚F
1. Line 16 muffin cups with paper. Set aside.
2. In a large bowl, combine the flour, cocoa, baking powder, baking soda, salt, and granulated sugar.
3. In the bowl of an electric mixer, whisk the eggs until thick and pale yellow. Mixing slowly, add the canola oil, milk, vanilla, and espresso. Increase speed, and mix just briefly, until well-combined. Add the dry mixture to the liquid at low speed and mix just until combined. Stir in 1 cup of the chocolate chips.
4. Divide the batter evenly between the 16 muffin cups. Sprinkle the remaining 1/4 cup mini chocolate chips evenly over the batter.
5. Bake on the middle rack of preheated oven for approximately 18-20 minutes, or until done.
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