Cold, windy, and bleak weather from Hurricane Joaquin got you in a funk? Don’t worry – the East Coast Contessas got you covered! How you ask? These ooey, gooey, double chocolate, have-to-eat-with-a-fork muffins that will have you warmed up and feeling oh-so content in no time!
Our Double Chocolate “Fork” muffins are quick and perfect to make with kids on a cold day, or if you are by yourself and craving something wholesome and fresh (containing lots of chocolate)! With just a few ingredients that you probably already have laying around your pantry, we promise you can master the art of baking in less than 30 minutes.
Pro tip: don’t skimp on the chocolate! Purchase chocolate chip brands such as Ghirardelli or Hershey that you know will melt well to give you a creamy, gooey consistency. This is what makes you have to eat the muffins with a fork so you’re not covered in chocolate, unless you want to be of course 😉
Now let’s get started!
12 ounces of dark chocolate chips (at least 60 percent cocoa) This equals about one 10 ounce bag of Ghirardelli and 1/4 of a second bag.
5 ounces of white chocolate chips (This equals half the bag of a 10 ounce bag of Ghirardelli white chocolate chips)
3 cups self-rising flour
1 tablespoon baking powder
2 tablespoons unsweetened cocoa powder
1/4 cup + 1 tablespoon of light brown sugar
1/2 a cup of regular sugar
1 egg yolk
2 teaspoons vanilla extract
generous 1/3 cup vegetable oil
1 1/2 cups 2 percent milk
1. Preheat the oven to 425.
2. Line a 12-cup muffin pan with baking cups (we used the aluminum foil ones!)
3. Stir the flour, baking powder, and cocoa powder in a big bowl. Add all the sugar in after and stir until combined.
4. In another bowl, beat together the egg, egg yolk, vanilla extract, oil, and milk.
5. Add all the chocolate chips to the bowl with the dry ingredients. (if you want to add more than the recipe c alls for – go for it! Life is short 😉
6. Stir ingredients quickly until the flour is only just incorporated – do not over mix.
7. Spoon batter into the center of each baking cup until almost up to the top (this will give each muffin that giant “muffin top” look as it bakes.
8. Bake for 25 minutes until each muffin is well risen and has a “craggy” and crusty appearance on top (but be careful not to over bake!)
Let cool for 5 to 10 minutes. Top with additional cocoa powder or powdered sugar if desired. (We topped ours with Irish butter!). ENJOY!
(And just for the heck of it, here’s another picture of these scrumptious muffins *with* the Irish butter on top!)