Most days I am all about the salty snacks. Bag of super crunchy chips or pretzels with some kind of dip, and I usually get my fix.
However, yesterday was just one of those days where, for some reason, I needed chocolate. Nothing stressful or traumatic happened; I just wanted some good ol’ chocolate.
I went searching the vast regions of my freezer for any remnant of leftover Easter or Halloween candy. Not a scrap of chocolate was there. I could have sworn I stashed a chocolate bunny or two back there. My stash must have been compromised.
I have a suspect in mind. I am sure you all can probably deduct who I think it is.
On days like that, I go to the store for chocolate baking supplies, and then I head to my trusty Joy the Baker cookbook and whip up some of these triple chocolate with a dash of espresso muffins.
Sigh…chocolate craving was successfully subsided.
Then I went and ate two for breakfast this morning, and to the back of the freezer the muffins went. You never know when another chocolate craving is going to hit.
Ingredients (Makes 12 Muffins)
½ Cup Unsalted Butter
5 Ounces Semisweet Chocolate, coarsely chopped
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Instant Espresso Powder
½ Cup Packed Brown Sugar
2 Large Eggs
2/3 Cup Buttermilk
1 Cup Semisweet Dark Chocolate, coarsely chopped
½ Cup White Chocolate Chips
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside for later.
Add about two inches of water to a medium saucepan and bring to a boil. Place a medium heat-proof mixing bowl over the simmering water, making sure the bowl is not touching the water. Add the coarsely chopped semisweet chocolate along with the half cup of butter to the bowl. The chocolate and butter will start to melt. Stir occasionally until both are completely incorporated. Set aside to cool slightly.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder.
Whisk the brown sugar, eggs, buttermilk, and vanilla into the slightly cooled chocolate butter mixture. Add the flour mixture to the bowl with the chocolate mixture. Using a rubber spatula, fold the flour into the chocolate mixture until no flour is visible.
Fold in the remaining dark chocolate chunks.
Divide the batter into the twelve muffin cups evenly. Bake for 18 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean. Let the muffin cool for five minutes in the tin before removing them and placing them on a wire rack to finish cooling completely.
While the muffins cool, add the white chocolate chips to a small heat-proof bowl. Microwave the chips for one minute, until slightly melted. Using a fork, mix the white chocolate until it is all melted. Then take that fork and wave it slightly back and forth over the cooling muffins. The chocolate that drips off the end of the fork while you are waving it will create that great drizzle over the top of the muffins.
Muffins last at room temperature for four days in an airtight container or wrapped in plastic wrap.