Double Chocolate Fudge Muffins Recipes

DOUBLE CHOCOLATE FUDGE MUFFINS

Steps:

• Pre-heat oven to 180c (fan forced) and lightly grease a muffin tray.
• Place butter and sugar into a microwave safe container and microwave for 3 minutes. Stir throughout (but don't expect the sugar to dissolve, it won't).
• Meanwhile sift flour, baking powder and cocoa into a bowl. Make a well in the centre and add the eggs and vanilla.
• Pour in the butter mixture and gently mix with a whisk until well combined. Don't over mix. It will be ready it starts to come away from the sides of the bowl.
• Spoon the mixture into the muffin tray, filling to the top.
• Place a piece of your favourite eating chocolate in the centre of each muffin.
• Bake on centre or lower shelf of oven for 20-22 minutes until just firm. Allow to cool for 10 minutes before removing from muffin tray.
• Enjoy! These can be served at room temperature,but are even better served warm with ice cream or whipped cream.

DOUBLE FUDGE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
• Melt first 3 ingredients in medium bowl set over saucepan of barely simmering water.
• Stir until smooth; cool slightly.
• Whisk sour cream,sugar,corn syrup,egg and vanilla into chocolate.
• Mix flour baking soda and salt in large bowl.
• Mix in 1 cup chopped chocolate and make well in center of dry ingredients.
• Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling 3/4 full.
• Bake muffins until tester inserted in center comes out clean, about 20 minutes.
• Cool 5 minutes.
• Turn out of pan and serve warm.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE FROZEN FUDGE POPS

Steps:

• Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
• Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

FUDGY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
• In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
• In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

DOUBLE CHOCOLATE CUPCAKES

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

DOUBLE-CHOCOLATE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

DOUBLE CHOCOLATE FUDGE CUPS

Steps:

• Heat oven to 350°F.
• Microwave chocolate and oil in microwaveable measuring cup on HIGH 1 to 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add cocoa powder; mix well. Cool 5 min.
• Beat egg whites and sugar in medium bowl with mixer on high speed 3 min. or until tripled in volume. Add melted chocolate mixture; beat on medium speed until well blended.
• Spoon batter into 6 paper-lined muffin cups. (Muffin cups can be almost full.)
• Bake 18 min. or until fudge cups are puffed and set in centers. Remove from oven; cool 5 min. before removing from pan.
• Serve warm topped with COOL WHIP.