INGREDIENTS:
-1 1/2 Cups All-Purpose Flour, Sifted
-1 Cup Chocolate Milk
-3/4 Cup Sugar
-1/2 Cup Dark Cocoa Powder
-1/2 Cup Unsalted Butter, Room Temperature
-1/3 Cup Chocolate Chips
-1/4 Cup Dark Chocolate Syrup
-1 t Baking Soda
-1 t Salt
-1 t Vinegar
-1/2 t Vanilla Extract
METHOD to the MADNESS:
-Pre-Heat Oven to 350ºF.
-Sift Flour, then in a Large Mixing Bowl combine all remaining Dry Ingredients.
-In Glass Mix DARK Chocolate Syrup into Chocolate Milk.
-In Separate Bowl, Combine all Wet Ingredients.
-Fold Wet Ingredients in to Dry & with a Hand Mixer, thoroughly Blend ALL Ingredients until Smooth.
-Line Cupcake Tin with Non-Stick Spray or Butter.
-Pour Batter 3/4 Full.
-Place in Oven… After Baking for 10 Minutes, sprinkle Chocolate Chips over Cupcakes.
-Return to Oven & finish cooking for another 10 Minutes, or until cooked through & toothpick removes clean.
-Remove, allow to cool for 5 minutes, then Serve Warm… To SOMEONE ELSE!
-Just Kidding… EAT The Whole Batch by your Lonesome (in ONE sitting), then proceed to tell the World about the HEAVENLY Deliciousness & Emotional Bliss of which these Chocolate Muffins enduce!!
-Last, but NOT Least… Smile. 
Double DARK Chocolate Muffin
Double DARK Chocolate Muffin
Ahhh, ya talked me into it!!!!
:):):):)
How many muffins does this recipe make?
Pauline… I tend to make LARGER then necessary Serving Sizes – Eyes are Significantly Hungrier than Stomach most nights!! But, these Muffins don’t last long!! Depending on Tin Size, batch should run 8-12. But, 8-12 is about all I can eat in ONE sitting, anyway.
I think that’s actually a quadruple chocolate muffin! I want one! Do you deliver?
delicious – i finally made these this morning – thanks for the recipe!
Okay, just printed this out! Hoping to make this weekend. Thinking of replacing the chocolate milk with strong coffee (hope that doesn’t screw up the texture), adding in a couple teaspoons of espresso powder AND using a Dark Chocolate Balsamic Vinegar. Will probably sprinkle on some cocoa nibs too! By they way, how do you measure your flour? Are you a “Dip & Level” person or a “Spoon in Cup & Level” person?
Option C… Both?
If I had to isolate my flour measuring strategy, I would align closer to “spoon in cup / level”. ENJOY!! Would love to hear how your creation results!!!
Thanks for the flour info…just now seeing this for some reason. Weird. I confess, I may be slightly OCD when it comes to measuring things like flour and brown sugar for baking. I’ve had a long term love affair with my kitchen scale