Muffins
Vegetarian

Mini Chocolate Muffins Draft

Name: Mini Chocolate Muffins
Cook time: 10 min
Total time: 10 min
Yield: 24 mini muffins
Ingredients: butter (for greasing); 9 oz good bittersweet chocolate (broken into pieces or as chips); 7 tbsp butter; ½ cup sugar (100 g); 3 large eggs; 1 tsp vanilla extract; 2 tbsp self-rising flour (40 g)

Little chocolate cakes with lots of chocolate and very little flour, baked in a mini muffin pan for just 10 minutes.

Cook10 min
Total10 min
Makes24 mini muffins
KashrutDairy

What you need

Amount:24

How I make it

Preheat the oven to 350°F (180°C). Grease the cups of a mini muffin pan (1½-inch / 4 cm cups) with butter.
Put the chocolate and butter in a large microwave-safe bowl. Heat for 20 seconds, stir and heat for another 20 seconds.
Stir until smooth. If the chocolate hasn't fully melted, keep heating in 10-second bursts until it has.
Add the sugar and stir until it dissolves into the chocolate.
In a separate bowl, beat the eggs well with a fork. Add the vanilla and beat briefly.
Add the eggs to the chocolate and fold in with broad strokes until incorporated.
Add the flour and fold in with broad strokes until absorbed.
Using two spoons, fill the muffin cups three-quarters full.
Bake for 10 minutes, until the cakes rise and set. Remove and let cool.

What I've learned

Instead of the microwave, you can melt the chocolate and butter in a small pot set over a pot of simmering water (a double boiler).
They keep in an airtight container in the fridge for up to a week.

Source: ChefEf (chefef.com)