These double chocolate chip muffins are very fudgy and could probably pass for cupcakes!
Keyword: Breakfast, Muffins
Author: Eva Bakes
2 and ¼cupsall-purpose flour
⅔cupunsweetened cocoa powderI used a combination of Hershey's dark, Belgium and Black cocoa powders
2Tablespoonsdark cocoa powdercan substitute with regular unsweetened cocoa powder
1cupdark brown sugar
¼cupcoffeeI dissolved a teaspoon of instant coffee in ¼ cup of hot water
Preheat your oven to 350 degrees F. Generously grease or line two standard muffin pans and set aside.
In a large bowl, whisk together the flour, cocoa powders, sugars, baking soda, baking powder and salt together. Set aside.
In another large bowl, mix together the eggs, buttermilk, vanilla and applesauce. Slowly transfer this into the large bowl with the dry ingredients and mix until a few dry streaks remain. Pour in the hot coffee and mix until everything almost comes together.
Fold in the chocolate chips.
Evenly distribute the batter into your prepared baking pans, filling each well at least ¾ full. Sprinkle additional chocolate chips on top if desired.
Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it.
Allow the muffins to cool before serving.
Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will last for several days. They can also be frozen and thawed.Source: Barely adapted from Sprinkle Some Sugar