One night last week, my husband needed to bring a dessert to a meeting, and of course begged my assistance. He pleaded, cajoled, and promised to clean. He was desperate for my help. He would have been lost without me. He would have...he would have...
He would have been perfectly fine without me. However, I would have been saddened for him to show up with a store-bought bakery item, so I offered to help. Plus, I have this serious condition which causes my brain to go all mushy and distant whenever baked treats are mentioned. The only known treatment for my disorder is to get in the kitchen immediately and whip something up. Something with flour, sugar, and eggs, usually; if chocolate is added to the mix, the cure is even more immediate.
I went to one of my favorite food sites, Foodgawker, and started searching around for inspiration. What kept jumping out at me were cupcakes -- tender, perfect, chocolate cupcakes.
Something a little different. This picture from Brown Eyed Baker:
My fate was sealed; I got started right away. I measured. I mixed. I baked. And then I died a little bit when I tried the end result. So delicious! I would have eaten these for breakfast! I would have eaten them for lunch! I would have eaten them to the exclusion of all else for days on end!
Until -- the horror! -- my husband walked out with the entire perfect lot of them, headed to his meeting. My future looked bleak for awhile, but then I remembered: I CAN MAKE THEM AGAIN!
Which I will do today. I suggest you do the same.
Chocolate-Chocolate Chunk Muffins
¾ stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped (I used 2 oz bittersweet, 2 oz semisweet)
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
1 large egg
1 teaspoon pure vanilla extract
1. Center a rack in the oven and preheat the oven to 375 degrees 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.
2. Melt the butter and half the chopped chocolate (I used the bittersweet half here) together in a bowl over a saucepan of simmering water. Remove from heat.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another 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 a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate (I used the semi-sweet half here). Divide the batter evenly among the muffin cups. (I had enough batter for about 16 muffins by filling each cup 3/4 full.)
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 its mold.
(From: Baking, From My Home To Yours by Dorie Greenspan)