I suffer from chocohaulism. And frankly, there are some mornings when I need to get my fix. So divinely decadent, it calls for the scarlet ruffled napkins, the good china and silver, and my silk peignoir set with matching slippers (if by peignoir set, you mean flannel man jammies and uggs).
Double Chocolate Chip Muffins
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 teaspoon pure vanilla extract
Preparation: Line muffin wells with paper liners. Heat the oven to 400 degrees F.
Place the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl and whisk to combine. Place the remaining wet ingredients in a separate bowl and whisk until combined. Add the wet ingredients into the dry ingredients and mix until combined (do not over mix), batter will be slightly lumpy. Fill wells 2/3 of the way up and sprinkle 1/4 cup chocolate chips on top. Bake for 20 minutes or until the muffins are dark, risen and springy.