Double Chocolate Muffins
one 4-ounce bar semi-sweet chocolate
1/2 cup (115g; 1 stick) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (80g) sour cream or plain yogurt, at room temperature
1/2 cup (60g) all-purpose flour
1/3 cup (32g) unsweetened natural cocoa powder*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (180-200g) semi-sweet or dark chocolate chips you can also cut a bar into chunks
For the Buttercream Frosting:
1 cup butter , softened
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1 Tablespoon milk
2-3 cups powdered sugar
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins. Set aside.
Chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine– make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. Batter will be thick.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
For the Frosting:
Beat butter for two minutes. Add vanilla extract, cocoa powder and milk and beat again until smooth. Slowly add powdered sugar until you reach your desired frosting consistency.
Pipe frosting onto cooled muffins. Enjoy!