HomeDesserts & SweetsBakery-Style Double Chocolate Muffins (Chocolate Cupcakes)

Bakery-Style Double Chocolate Muffins (Chocolate Cupcakes)

Double Chocolate Muffins – Bakery-Style Cupcakes

Bakery-Style Double Chocolate Muffins (Chocolate Cupcakes)

These Bakery-Style Double Chocolate Muffins are the perfect combination of rich cocoa and gooey chocolate chips, making them a chocolate lover’s dream! Soft, fluffy, and bursting with chocolate flavor, these muffins are a treat that you can whip up easily at home. Whether you're craving a delicious breakfast treat, a quick snack, or a sweet dessert, these muffins have you covered. Plus, the recipe includes easy substitutions to make them eggless or bake them on a stovetop. Perfect for any chocolate craving, and with just a few simple steps, you’ll have warm, delicious muffins in no time.
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time: 10 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American, Global
Servings 12 Muffins
Calories 250 kcal

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Muffin tray
  • Oven or stovetop for steaming (if preferred)

Ingredients
 

Dry Ingredients:

  • 2 cups All-Purpose Flour
  • cup Cocoa Powder
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp salt

Wet Ingredients:

  • 2 egg large egg or substitute with 1/3 – 1/2 cup buttermilk for eggless muffins
  • ¾ cup Sugar
  • ¾ cup Buttermilk or use plain yogurt or homemade buttermilk
  • ½ cup Oil or melted butter
  • ¼ tsp Vanilla Extract

Add-ins:

  • ½ cup Sweetened Chocolate Chips or chocolate chunks

Instructions
 

Prepare the dry ingredients:

  • In a large mixing bowl, sift together 2 cups all-purpose flour, 1/3 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.

Mix the wet ingredients:

  • In a separate bowl, whisk 2 large eggs (or egg substitute) until light and creamy.
  • Gradually add 3/4 to 1 cup of buttermilk (or yogurt), 1/2 cup oil or melted butter, and 1/4 tsp vanilla extract, whisking continuously until smooth and well combined.

Combine wet and dry ingredients:

  • Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined, then continue mixing until a thick batter forms. Be careful not to overmix to avoid a dense texture.

Fold in chocolate chips:

  • Gently fold in 1/2 cup of chocolate chips or chunks into the batter.

Fill muffin tray and bake:

  • Line a muffin tray with muffin liners or lightly grease it. Spoon the batter into each cup, filling them about 3/4 full. Top each muffin with a few extra chocolate chips for added indulgence.
  • Bake in a preheated oven at 180°C (350°F) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve:

  • Allow the muffins to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Video

Notes

  • Egg Substitution: To make eggless muffins, omit the eggs and replace with an additional 1/3 to 1/2 cup of buttermilk or yogurt.
 
  • Homemade Buttermilk: For homemade buttermilk, add 2 tsp of vinegar or lemon juice to 3/4 cup of warm milk. Let it sit for 5 minutes until it curdles slightly.
 
  • Steaming Option: If you don’t have an oven, these muffins can be steamed. Place the muffin tray in a large pot with a steamer rack, cover, and steam for 15-20 minutes on medium heat.
 
  • Stovetop Baking: For stovetop baking, heat a large pan with a lid. Place the muffin cups inside, cover, and cook on low heat for about 20 minutes, checking for doneness.

Nutrition

Calories: 250kcal
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