Decadent Baker & Food Blogger Jillian Hatsumi made "Death by Chocolate" Muffins. Click here for Jillian's blog and recipes.
Death By Chocolate Muffins
YIELDS: 14 MUFFINS
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 (1 oz) packet hot chocolate powder
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1/2 cup vegetable oil
- 1 and 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips, plus more for topping
- 1/2 cup milk chocolate chips, plus more for topping
- 1/4 cup mini semi-sweet chocolate chips, plus more for topping
- 1/2 cup Nutella
1.Preheat oven to 400F. Spray a standard muffin pan with non-stick cooking spray, or line with paper liners.
2.In a large bowl, whisk together the flour, cocoa powder, hot chocolate powder, baking powder, baking soda, instant espresso, and salt until combined; set aside.
3.In another bowl, use a fork to combine both sugars and the eggs together until thickened and combined, about 45 seconds. Stir in the oil. Add the sour cream and vanilla, and continue mixing until combined.
4.Add the chocolate chips to the flour mixture. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined. Place a spoonful of batter into each muffin well, creating a little dent in the center. Fill dent with a dollop of Nutella, then cover it up with more batter. Sprinkle with more chocolate chips, if desired.
5.Bake at 400F for 15-18 minutes, or until a toothpick comes out with few moist crumbs attached. Allow to cool in the pan for 10 minutes before serving.