Recipe: Chocolate Muffins (and Cakes and Cupcakes) - 18 Recipes (updated)

A ZILLION RECIPES FOR MUFFINS
Chocolate Chip and Other Chocolate Muffin Recipes
(including cakes and cupcakes)
Recipe Swap: 9-16-97

Fudgey Peanut Butter Chip Muffins
....Variation: Fudgey Chocolate Chip Muffins:
Banana Chocolate Muffins
Cocoa Oatmeal Muffins
Chocolate Chip Muffins
Double Chocolate Banana Muffins
Chocolate Chip Muffins
Chocolate Tea Bread
Chocolate Chip Cake
Red, White And Blue Chocolate Cupcakes
....Vanilla Buttercream Frosting
St. Patrick's Chocolate Clover Cupcakes
....One-Bowl Buttercream Frosting
Mounds Chocolate Cupcakes
Zucchini Chocolate Cake
Cappuccino Chip Muffins
Double Fudge Muffins
Four-Chip Double-Nut Muffins

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HERSHEY'S FUDGEY PEANUT BUTTER CHIP MUFFINS
Source: Hershey Foods, 1995
From: Vicki,La
Makes 12 to 15 muffins

1/2 cup applesauce
1/2 cup quick-cooking rolled oats, uncooked
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1 cup peanut butter chips
Powdered sugar (optional)

Heat oven to 350 degrees F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

In small bowl, stir together applesauce and oats; set aside.

In large mixer bowl, beat butter, granulated sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.

Bake 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 powdered sugar, if desired. Serve warm.

VARIATION:

FUDGEY CHOCOLATE CHIP MUFFINS:
Omit Peanut Butter Chips. Add 1 cup semi-sweet chocolate chips.

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BANANA CHOCOLATE MUFFINS
Source: Hershey Foods, 1995
From: Vicki,La

1 3/4 cups plus 2 tablespoons flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 cup mashed bananas
2/3 cup milk
1/3 cup vegetable oil
1 egg, beaten to blend
1 cup semisweet chocolate chips

Preheat oven to 425 degrees F. Line 12-cup muffin tin with paper liners.

Combine flour, sugar, cocoa powder, and baking powder in a large bowl. Blend in banana, milk, oil and egg until just moistened. Mix in chocolate chips. Spoon batter into prepared tin.

Bake until tester inserted in center comes out clean, about 20 minutes.

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COCOA OATMEAL MUFFINS
From: BJ,Can

1 1/4 cups all purpose flour
1 cup sugar
3/4 cup rolled oats, uncooked
1/3 cup unsweetened cocoa powder
1 tbsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup margarine, melted
1 tsp. vanilla
1 cup chopped nuts

Stir dry ingredients together. Beat eggs, milk, margarine and vanilla in a small bowl. Add milk mix to dry stirring until moistened. Spoon into muffin tin.

Bake at 400 degrees F for 15 to 20 minutes.

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CHOCOLATE CHIP MUFFINS
Source: Susannah Scott
From: Vicki,La
Makes 12 muffins

1 1/2 cups all-purpose flour
1/2 cup white sugar
3 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/3 cup butter, melted
1 egg
1 cup chocolate chips

Preheat oven 375 degrees F.

Mix together dry ingredients, then add liquid ingredients. Add chocolate chips last. Like pancakes, do NOT overstir, this toughens the muffins.

Bake for 25 minutes.

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DOUBLE CHOCOLATE BANANA MUFFINS
Makes 8-12 muffins

1 1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups mashed ripe bananas
1/3 cup vegetable oil
1 egg
1 cup (6 ounces) miniature semisweet chocolate chips

In a large bowl, combine the first six (dry) ingredients.

In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

Bake at 350 degrees F for 20-25 minutes or until muffins test done.

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CHOCOLATE CHIP MUFFINS
From: Vicki,La
Makes 12 muffins

1 1/2 cups flour
1/2 cup white sugar
3 tsp. baking powder
1/4 tsp salt
1 cup chocolate chips
1 cup milk
1/3 cup melted butter
1 egg

Mix dry ingredients and add chocolate chips. Combine milk, melted butter and egg; stir into flour mixture. Do not beat. Pour into 12 greased or paper-line muffin pan cups.

Bake at 375 degrees F for 15-20 minutes.

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CHOCOLATE TEA BREAD WITH VANILLA GLAZE
Source: Taste of Home magazine, Feb/March 1997
Makes 1 loaf

FOR THE BREAD:
1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1/3 cup chopped walnuts

FOR THE VANILLA GLAZE:
1/2 cup confectioners sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract
Pinch salt

In a mixing bowl, combine applesauce, shortening, eggs, 1/3 cup water and sugar; beat on low speed for 30 seconds; set aside.

Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2 1/2 minutes, scraping bowl occasionally.

Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5x3-inch loaf pan.

Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Combine Vanilla Glaze ingredients; drizzle over cooled bread.

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This is not a muffin recipe but BJ says she like chocolate chips.

CHOCOLATE CHIP CAKE
From: Vicki,La

2 cups all-purpose flour
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 pound unsalted butter, cold
1 large egg
1 teaspoon baking soda
1 cup sour cream
2 tablespoons milk
1 1/2 cups semisweet chocolate chips

Heat oven to 325 degrees F. Butter a Bundt pan.

Put the flour, brown sugar and cinnamon in a large bowl and mix with an electric mixer on low speed for 15 minutes. Add the butter and mix till the butter pieces are the size of peas. You will still see loose flour. Mix in the egg. The mixture will still look dry.

Rub any lumps out of the baking soda and gently mix the baking soda into the sour cream. Stir the sour cream mixture and the milk into the batter. Stir just until the batter is evenly moistened. Stir in the chocolate chips. The batter will be thick. Spread the batter in the prepared baking pan.

Bake about 40 minutes. To test for doneness, gently press your fingers on the top of the cake. The middle should feel slightly soft and the edges firm. A toothpick inserted into the center of the cake should come out with a few crumbs clinging to it. Cool on a wire baking rack, the center of the cake will sink slightly.

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RED, WHITE AND BLUE CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING
Source: Hershey Foods, 1995
From: Vicki,La
Makes about 2 1/2 dozen cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Vanilla Buttercream Frosting (recipe follows)
Fresh blueberries and strawberries (for garnish)

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Prepare Vanilla Buttercream Frosting; frost cupcakes. Garnish with
Blueberries and strawberries.

VANILLA BUTTERCREAM FROSTING
Makes about 2 cups frosting

5 tablespoons butter or margarine, softened
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

In medium bowl, beat butter or margarine until creamy. Gradually add powdered sugar, milk and vanilla extract, beating until of spreading consistency.

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ST. PATRICK'S CHOCOLATE CLOVER CUPCAKES WITH ONE-BOWL BUTTERCREAM FROSTING
Source: Hershey Foods, 1995
From: Vicki,La
Makes about 3 dozen cupcakes

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
2 eggs
1 1/2 cups buttermilk (or sour milk*)
1 teaspoon vanilla extract
One-Bowl Buttercream Frosting (recipe follows)
Decorative clover candies (for garnish)

Heat oven to 350 degrees F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

In large bowl, stir together flour, sugar, cocoa powder, baking soda, salt and baking powder. Add shortening, eggs, buttermilk and vanilla; beat on low speed of electric mixer 1 minute, scraping sides of bowl frequently. Beat on high speed 3 minutes or until batter is well blended. Fill muffin cups 1/2 full with batter.

Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Frost with One-Bowl Buttercream Frosting. Garnish with decorative clovers.

*To sour milk: use 4 1/2 teaspoons white vinegar plus milk to equal 1 1/2 cups total.

ONE-BOWL BUTTERCREAM FROSTING
About 2 cups frosting

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

In medium bowl, beat butter. Gradually add powdered sugar and cocoa powder alternately with milk, beating to spreading consistency. Stir in vanilla.

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MOUNDS CHOCOLATE CUPCAKES WITH COCONUT FILLING
Source: Hershey Foods, 1995
From: Vicki,La
Makes about 2 1/2 dozen cupcakes

Coconut Filling (recipe follows)
3 cups all-purpose flour
2 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teapoons vanilla extract

Prepare Coconut Filling.

Heat oven to 350 degrees F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

In large bowl, stir together flour, sugar, cocoa powder, baking soda and salt. Add water, oil, vinegar and vanilla; beat on medium speed of electric mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon Coconut Filling into center of each cupcake.

Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.

COCONUT FILLING

1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon almond extract
1/8 teaspoon salt
1 cup coconut

In small bowl, beat cream cheese, sugar, egg, almond extract and salt until smooth and creamy. Stir in coconut.

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ZUCCHINI CHOCOLATE CAKE
Source: WB or CM Hilbrich

1 3/4 cups sugar
1/4 cup butter, softened
1/2 cup vegetable oil
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups grated zucchini
1/4 cup chocolate chips

Preheat oven to 325 degrees F. Grease and flour a Bundt pan or a 9x13-inch pan.

Cream sugar and butter together. Stir in oil, buttermilk, eggs and vanilla; set aside.

Sift flour, cocoa powder, baking powder, baking soda, cinnamon and cloves together; add to creamed mixture. Stir in zucchini and chocolate chips. Place in prepared pan.

Bake for 45 minutes for Bundt pan or 30-40 minutes for 9x-inch pan, or until cake tests done.

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CAPPUCCINO CHIP MUFFINS
Adapted by JW from source: Mostly Muffins
From: JW
Makes 12 muffins

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 tablespoon instant espresso coffee powder*
1/2 teaspoon salt
1 teaspoon cinnamon*
1 cup milk
1/2 cup lightly salted butter or margarine, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla
3/4 cup semisweet chocolate mini-chips

Preheat oven to 375 degrees F. Lightly spray 12-cup muffin pan with nonstick cooking spray.

In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon.

In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips. Spoon batter into prepared muffin cups. (If using a muffin scoop, use approximately 1 1/2 muffin scoops of batter for each muffin; the batter does not rise very much.)

Bake 15 to 20 minutes or until muffins test done. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well.

*The original recipe called for 2 teaspoons of instant espresso coffee powder and 1/2 teaspoon of ground cinnamon. I think the muffins taste better with a little more of these ingredients. -jlw

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DOUBLE FUDGE MUFFINS
Source: Bon Appetit's Gifts From The Kitchen
Makes about 16

5 oz semisweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1/3 cup butter
3/4 cup sour cream
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1 egg, room temperature
1 1/4 tsp vanilla
1 1/2 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
5 oz semisweet chocolate, cut into 1/3 inch pieces (OR 1 cup semisweet chocolate chips)

Preheat oven to 400 degrees F. Generously grease 16 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 the melted chocolate.

Mix flour, baking soda, and salt in large bowl. Mix in 1 cup chopped chocolate. 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 each 3/4 cup full.

Bake muffins until tester inserted in center comes out moist and almost clean, about 20 minutes. Cool 5 minutes. Serve warm.

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FOUR-CHIP DOUBLE-NUT MUFFINS
Makes 12

2 cups flour
1/2 cup firmly packed light-brown sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 lightly beaten eggs
1 tsp vanilla
1/2 cup lightly salted butter or margarine, melted and cooled
1/2 cup semisweet chocolate chips
1/2 cup milk-chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter chips
1/3 cup chopped walnuts
1/3 cup chopped pecans

Preheat oven to 400 degrees F. Grease or paper-line muffin pan.

In a bowl mix the first four (dry) ingredients.

In another bowl mix the next four (wet) ingredients. Add the dry mix to the wet ingredients and mix until just combined. Stir in chips and nuts. Spoon into prepared muffin pan.

Bake for 15-20 minutes or until done. These muffins freeze well.