Rich Chocolate Muffins

By ngaldi

Ingredients

• 10 oz. bittersweet chocolate, chopped (5 ounces)
• 8 oz. unsweetened chocolate, chopped (4 ounces)
• 1 _ pound unsalted butter (2 _ cups) (1 _ cups)
• 1 pound flour (3 _ cups) (1 _ cups)
• 4 _ cups sugar (2 _ cups)
• 12 large eggs (6 eggs)

Details

Servings 78

Preparation

Step 1

Place the chopped chocolate and butter in a saucepan and place in a pan of boiling water. Melt the ingredients together and stir well. Set aside to cool slightly.

In a large bowl, mix the flour and sugar. In a separate bowl, whisk the eggs and then whisk them into the dry ingredients. Pour the slightly cooled chocolate into the egg/flour mixture and stir until well blended; chill at least 3 hours.

Position a rack in the center of the oven and heat the oven to 350 degrees. Spray a mini muffin tin generously with Pam. Scoop the chilled chocolate mixture into the prepared tin until the batter is even with the rim of the cup. I use a small ice cream scoop with about a Tablespoon capacity for the mini size. (any leftover batter can be refrigerated up to a week in an airtight container.)

Bake the muffins until the tops puff and crackle and are slightly soft to the touch and a skewer stuck in the center has moist but not wet crumbs clinging to it, about 12-14 minutes.

These muffin/cupcakes can also be made in paper lined regular sized muffin tins, baking about 30 minutes. Makes about 20 this size.