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March 24, 2015 / Maggie L.

Triple Chocolate Muffins

Triple Chocolate MuffinsSuper moist and smells divine! This recipe is from my Williams-Sonoma cookbook.

90g unsweetened chocolate (at least I hope that’s what I used- the packaging is long gone)

90g semisweet chocolate

1/4 cup butter

60g cake flour

1/2 tsp baking powder

1/2 tsp salt

2 eggs (mine were really small and came from the Dollar Store)

125g sugar

1 tsp vanilla

1 tsp instant coffee granules

60g semisweet chocolate chips

60g chopped walnuts

Preheat oven to 350F. Over a double boiler, melt the chocolate and butter, mix and set aside to cool. In a small bowl, combine the flour, baking powder, and salt. In a larger bowl, mix the eggs, sugar, vanilla and coffee with a hand mixture until it doubles in size and becomes lighter. That’s what my recipe book said and I just guessed. The egg mixture never gets fluffy or anywhere near soft peaks because the egg yolk are in there too so just give it a few minutes to mix well. Incrementally add in the chocolate mixture, then the dry ingredients and finally the chocolate chips and walnuts. The final mixture should be very stiff and very sticky but very delicious. Put into muffin tins and smooth over the top with wet fingers. Bake for a little over 15 minutes. Sticking in a toothpick won’t test for doneness because you will just get melted chocolate on it. It’s done with the tops look dry. If it smells burnt, you went too far. I made 10 muffins.

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