November 11, 2009

Quadruple Chocolate Muffins...Yes It's True

Wayyyy back in 2006, Laura posted a recipe for Triple Chocolate Muffins. Apparently 3 1/2 yrs ago we were worlds behind in digital photography (got a flashback with the picture quality for a minute). Anyway, as recently as one month ago there was a comment posted to the recipe on how to create a heart attack muffin-pan-style with five varieties of chocolate. Although it passed my mind (very quickly) I figured it wouldn't hurt to try a quadruple chocolate muffin.

Ok I haven't been totally honest here...I more than quickly thought about a quin-tuple choco recipe. The plan was to add a white chocolate ganache icing to this recipe, HOWEVER, after icing one cupcake I decided it was over-kill (yes it's possible with chocolate I assure you) the sweetness was unbearable. Plus, this chocolate cake recipe is so moist and so delicious I even found myself eating around all of those chocolate chips, I hope I'm not planting the seeds for a mutiny here but it's true. As a matter of fact, the next time I make this recipe it will just be a plain (imagine that) chocolate cake...mmmmm.

But for now you can feast your eyes on this. My weapons of choice; white chocolate chips (of superior quality), milk chocolate chips (also, use good ones), semi-sweet chocolate chips (any will do, they're all the same) and unsweetened cocoa powder = way too much chocolate in one muffin!

You see, four...quadruple the chocolate. Ok, I can't be alone on this one --- this is just too much in one bowl!!

The cake was really the highlight of the whole show. Light, fluffy, moist and just chocolaty enough - it was flawless. This recipe will showcase the cake recipe, as the chips I really just guestimated (which means use as much or as little as you'd like folks). For the boatload of extra chocolates I threw in I have just included the approximate amounts, they worked for the purpose at hand! So if you have an insatiable sweet tooth, or are an utter chocoholic in its truest form...then take a bite out of this. (if you're not nuts about the super-sweet then just omit all of the chips and continue on because it's a winner of a cake recipe). Either way...enjoy!


The Perfect Chocolate Cake (adapted from Perfect Cookies, Cakes and Chocolate)

1 1/2 C all purpose flour
1/2 C Dutch-process cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1 C butter (2 sticks) butter, softened
1 C sugar
2 eggs
1-8 oz container of sour cream (I used light and it turned out beautifully)
*1/2 C semi-sweet chocolate chip
*1 C (about 3/4 bag) good quality white chocolate chips
*3/4 C good quality milk chocolate chips

Preheat oven to 350F. Line or grease a (12 cup) muffin pan; set aside.

In a large bowl whisk together flour, cocoa, baking powder and baking soda.

In bowl of an electric mixer, cream together the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, combining well after each one. Reduce mixer to low speed, beat in half of the dry ingredients. Scrape down the bowl and beater well. Beat in the sour cream, scrape down again then beat in remaining dry ingredients.

Scrape batter into prepared pan. Bake 25 minutes or until toothpick inserted in the center comes out clean.

Cool in pan on wire rack for 5 min. Remove muffins from the pan onto the wire rack to cool completely.

I really recommend NOT icing/frosting these...but dress as you desire!

Quadruple Chocolate Muffins on Foodista
Chocolate Chips on Foodista

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