This recipe is sort of insane but to rationalize my whole life to you, my next recipe is ridiculously light and healthy. My next recipe involves tomatoes and celery.
This recipe does not.
And I’m not sorry because it’s in situations like this where you will just have to thank me later. Thank me for helping you take the plunge to go where no muffin has gone before. Go deep into the dark realms of butter and chocolate….and you might never return. But that’s okay. There’s always tomorrow with promises of tomatoes and celery.
These double chocolate muffins are a culinary school masterpiece. If you’re looking for a sweet chocolate cupcake, this isn’t your man. These muffins are intensely chocolatey, but they aren’t super sweet. I like ’em that way—they’re more like mini loaves of chocolate bread than anything else and are studded with smooth melty semisweet chips. I think they’d be perfect with a smear of creamy peanut butter, or even some raspberry jam. Heck, you could even swipe these things with Nutella and call it a day.
I may or may not have done that earlier. Don’t judge.
Here’s what you need for success:
10 tbsp unsalted butter
11 tbsp sugar
8 ounces semisweet chocolate
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cups buttermilk
1/2 cup dark chocolate chips
Preheat oven to 375.
Melt together the butter and chocolate over low heat. Once smooth, add the sugar and stir well to combine. Take off heat.
Sift together the flour, baking soda and salt in a medium sized bowl . Set aside.
Pour the chocolate mixture into the bowl of a Kitchenaid and add the egg while beating on a low speed, using the creaming attachment. Add the buttermilk in a slow stream then add the flour in two installments, beating in between.
Fold in the chocolate chips and fill greased muffin tins. Bake for about twenty minutes or until the muffins begin to pull away from the sides.