Dark Chocolate Muffin Cake Recipe

Dark Chocolate Muffin Cake

1 cup all purpose flour

1/4 cup + 1 1/2 teaspoons cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons salted butter, at room temperature

1/2 cup + 1/8 cup granulated sugar (which is technically 5/8 cups)

2 large eggs

1 teaspoon vanilla extract

1/2 cup + 1 TBSP milk 

3/4 cups small bitter-sweat Chocolate Chips

1/2 cup chop nuts (optional)

Instructions

1. Preheat oven to 350 degrees.

2.  Combine flour, cocoa powder, baking soda, and salt in a large bowl.  Stir together.

3.  In another large bowl use a mixer (I used a hand-held one) mix butter with sugar.  Make sure they are smooth.  Now add the eggs and vanilla, mix together until they're fluffy.  Don't over mix it.  This step, along with the next step, must be done with a mixer, and not by hand.  The fluffy consistency is crucial for the final outcome of the cupcake.  

4.  This next step may seem complicated, but it's not.  Add 1/3 of the flour mixture into the bowl with the sugar and butter, mix on low speed for about 45 seconds (or until well mixed).  Add half of the milk into same bowl, mix for 30 seconds (or until well mixed).  Add another 1/3 of flour, mix 45 seconds.  Add final 1/2 of milk, mix for 30 seconds.  Add final 1/3 of flour mixture, mixing it until it's blended and fluffy.  

5. Fold in the chocolate chips and nuts. 

6.  Tablespoon equal portions into a 12-cup muffin pan with cupcake liners.

7. Bake at 350 degrees for about 20 minutes, or until done, using the good ol' toothpick test.  (I'm at a high altitude, so it doesn't take as much time up here as it will at sea level.)

I don't use frosting, because the final result is something akin to a cupcake and muffin, which is why I call it a muffcake.  I feel frosting would ruin it.

         This recipe is a variation of a recipe I found in the Dec 2010 issue of Family Circle, called Hot Chocolate Cupcakes.  I was super excited to make them, only the result was bland, dry, and in serious need of cocoa, which defeats the purpose of the cupcakes name.  So I tweaked it.  Next time I make them I going to add another tablespoon of milk, to see what that does.  And I'm going to use Dutch cocoa instead of Hershey's, and see if that ups the chocolaty goodness.  What I have now tastes very similar to the Chocolate muffins you buy at Costco.  Enjoy!  

I just googled Muffcake to see if anything popped up, and there were matching results!  I guess I'm not as original as I thought.  But it's still tasty.