Chocolate Chocolate Chip Muffins

 This is basically the chocolate buttermilk fudge cake recipe, with some alterations; half the sugar and half the fat. In addition, the fat is a combination of both butter and oil. This recipe makes 12 muffins. It will look like a lot of batter in each muffin cup. However, the muffins will rise and develop a beautiful domed top–characteristic of bakery muffins. Baking at a relatively hot temperature of 425 causes the muffins to dome rather than to spread.

1 cup water

¼ cup butter

½ cup cocoa powder

2 cups flour

1 cup sugar

1 teaspoon soda

1 teaspoon salt

¼ cup oil

2 eggs

1 teaspoon vanilla

½ cup buttermilk or sour cream

1 ½ cup chocolate chips, divided

Heat oven to 425 degrees.

In a medium saucepan, bring water and butter to a boil. Remove from heat. Stir in the cocoa powder. 

Combine flour, sugar, soda, and salt in a mixing bowl. Add the chocolate mixture, oil, eggs, vanilla, and buttermilk. Mix together to  combine. Stir in about ¾ cup chocolate chips.

Line a muffin pan with 12 cupcake papers. Scoop the muffin batter evenly into the muffin pan. Sprinkle the remaining chocolate chips on top of the unbaked muffins.

Bake for about 12 to 14  minutes, or until when touched gently, the top of the muffin bounces back. Makes 12 muffins.