Triplechocolatemuffins Recipes

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
• Sift flour into large bowl, and stir in sugar.
• Melt chocolate and butter.
• Stir in cocoa and cool for 5 minutes.
• Whisk sour cream, vanilla and eggs in a jug.
• Make a well in the dry ingredients.
• Stir in chocolate and sour cream mixtures until just combined.
• Spoon batter into pan so each hole is ½ full.
• Press 2 Rolos into the centre of each.
• Spoon the remaining mixture to 2/3 fill each hole.
• Bake for 15-20 Minutes.

TRIPLE CHOCOLATE MUFFINS

Steps:

• 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, though you can always bake in batches using 1 pan. Set aside.
• Coarsely 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 and chocolate has melted. Cool for 5 minutes, then 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. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 160 celcius.
• Prepare 5 cm muffin pans.
• Sift flour, cocoa and baking powder together.
• Add brown sugar, choc dots and white choc dots.
• Combine milk, melted butter, vanilla and eggs. Mix through the dry ingredients until all are combined.
• 3/4 fill each muffin case and bake for 20 - 25 minutes.
• when baked, cool in tin for 10 minutes before removing to wire rack.
• Enjoy warm or cold.
• Freezes well.

TRIPLE CHOCOLATE CHUNK COOKIES

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

GOOEY TRIPLE CHOCOLATE MUFFINS

Steps:

• Pre-heat steam oven to 160degC and line a muffin tray with 12 muffin cases
• Place butter and chocolate in a large bowl, set over a pan of simmering water and stir until both melt.
• Remove from the heat and stir in the sugar and hot water. Sift the flour and cocoa and then stir into the mixture. Beat in the eggs one at a time.
• Fold in chocolate chunks keeping some aside to decorate top. Pour mixture into the muffin cases and sprinkle remaining chocolate chunks over the tops.
• Bake in the centre of the oven for 10-15 minutes depending on how gooey you like the centres. Leave to cool in the tin for 10 minutes before removing.
• Dust with icing sugar and serve with cream or ice-cream.

FUDGY TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
• Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

TRIPLE CHOCOLATE MUFFINS

Steps:

• preheat the oven to 200 c / 400 f / gas mark 6. Break the chocolate into a bowl and heat over a pan of simmering water untill melted.
• Sift the flour and baking powder into a bowl. In a separate bowl add the muscado sugar, melted chocolate,butter,milk and eggs and mix well. Crefully fold in the flour, taking care to not over mix. Stir in the chocolate chips.
• Spoon the mixture into paper muffin casesand bake for 25 minutes or until muffins have risen and are firm to touch. remove from the oven and cool for 5 minutes.
• serve warm or cold