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Extra Chocolaty Muffins

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“I do not bake often. Mostly because I really hate cleaning up the mess. Today the kitchen was relatively clean, dishes done, so I decided to play around with my muffin recipe. The smell of baking chocolate drew the kids like moths to flame and all I heard was choruses of “mommy are we having muffins for dinner?” Oh how they wish! But They did turn out very rich, tasty, and high on the chocolate factor. The sea salt top added that little something and really complimented the entire muffin. I recommend trying it at least on a few if you aren’t sure. They are just as good without it but I admit that the saltiness lets me pretend they are more adult and refined than it really is.”
READY IN:
30mins
YIELD:
20 cupcake-size muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Spray muffin/cupcake tin with nonstick cooking spray and line with paper liners if using.
  2. Whisk of sift together the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
  3. In a larger bowl whisk or beat together the sugar, instant coffee, milk, egg, oil, and vanilla until it is mixed well.
  4. Slowly mix the dry ingredients into the wet, about a cup at a time. Some lumps are okay as you do not want to over beat it. With a rubber spatula scrape the sides and give it s stir just to make sure it is combined.
  5. Fold in the chocolate chunks and chocolate chips.
  6. Fill each paper liner (prepared cupcake well) with ¼ cup of the batter. Sprinkle with a generous amount of Sea salt (if using.).
  7. Bake at 350 for 20-25 minutes. Allow to cool for 10 minutes before transferring to a cooling rack to finish cooling completely. It will make roughly 21 small muffins.

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