What's the difference between a chocolate cupcake and a chocolate muffin?

Chocolate cupcakes and chocolate muffins may look alike, but they are not the same. Cupcakes are soft, light, and sweet, like little cakes. Muffins are heartier and less sugary. They often have a thicker texture. Cupcakes usually have frosting, while muffins don’t. Also, muffins are often eaten for breakfast. But honestly, no one will stop you from eating cupcakes in the morning too!

What is the secret to making moist muffins?

The secret to moist muffins is using the right ingredients. First, don’t overmix the batter. Stir just enough to combine everything. Also, use oil or melted butter for extra moisture. Adding yogurt or sour cream helps too. Bake at the right temperature and don’t overbake. Finally, let them cool in the pan for a few minutes. This keeps them soft and delicious!

What ingredients do you need for chocolate muffins?

To make double chocolate muffins with a surprise melty chocolate filling, you need basic ingredients. First, grab flour, cocoa powder, sugar, and baking powder. Next, add eggs, milk, and melted butter or oil. Don’t forget vanilla for extra flavor! Most importantly, mix in chocolate chips and a chocolate chunk for the gooey center. Bake, enjoy, and try not to eat them all at once!

Double Chocolate Muffins with a Surprise Melty Chocolate Filling

Ingredients

Scale

Dry Ingredients:

1 ¾ cups (220g) all-purpose flour
½ cup (45g) Dutch-processed cocoa powder
¾ cup (150g) granulated sugar
¼ cup (50g) light brown sugar, packed
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp instant coffee (optional, enhances chocolate flavor)

Wet Ingredients:

2 large eggs
½ cup (120ml) vegetable oil
¾ cup (180g) sour cream (or full-fat Greek yogurt)
½ cup (120ml) boiling water

Chocolate Add-ins:

¾ cup (130g) dark chocolate chunks
¾ cup (130g) milk chocolate chunks

Instructions

1️⃣ Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2️⃣ Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and instant coffee.

3️⃣ Mix the wet ingredients: In another bowl, whisk the eggs, oil, sour cream, and both sugars until smooth.

4️⃣ Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture, stirring gently until just combined (do not overmix).

5️⃣ Fold in the chocolate chunks: Gently stir in both dark and milk chocolate chunks.

6️⃣ Fill the muffin tin: Scoop batter into the lined muffin tin, filling each cup about ¾ full.

7️⃣ Bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out with a few moist crumbs and melted chocolate.

8️⃣ Cool for 5 minutes before transferring to a wire rack. Enjoy warm for the ultimate gooey chocolate experience!

Notes

✔ For extra gooey centers, slightly underbake the muffins (about 16-17 minutes).
✔ Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
✔ Dairy-free option: Use dairy-free chocolate, plant-based milk, and coconut yogurt instead of sour cream.
✔ Gluten-free option: Use a 1:1 gluten-free flour blend and add 1 tsp of xanthan gum for better texture.

Author: Anna Gomez
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Muffin
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 18g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

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