Although these are called muffins, they really are close to a chocolate cupcake.Chocolate-Chocolate Chunk Muffins: from "My Home to Yours"
3/4 stick (6 tbsps) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2.3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 cups buttermilk
1 large egg
1 tsp. vanilla extract
1. Center a rack in the oven and preheat the oven to 375' F. Butter or spray the 12+ molds in a regular size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
[ I baked at 350" and didn't use baking sheet]
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat. [I heated in a pan over low heat. Remove from heat just before last of chocolate is melted. It will continue to melt.]
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or other bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. [I used an electric mixer.] NOT over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups. [I use an ice cream scoop]
4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold.
Makes about 18 medium muffins