This Double Chocolate Muffin Cake is all you need!  This recipe is very quick and easy to make. This is an everyday go to for chocolate lovers and a stress free recipe if you’re going to make it for a party!

Try it and let me know what you think. 🙂

Double Chocolate Muffin Cake
Double Chocolate Muffin Cake

Double Chocolate Muffin Cake

Yield: 18 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This recipe is easy and quick to make. Very moist and fluffy muffins that are almost like a cake. These muffins are for you if you love chocolates like I do!

Ingredients

Wet Ingredients

  • 2 eggs
  • ¾ cup brown sugar
  • 1 cup milk
  • ¼ cup cream (whipping cream or 35% cream)
  • ¼ cup butter
  • 2 tbsp vegetable oil (canola oil or any flavourless vegetable oil)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cups all purpose flour
  • ¾ cup cocoa powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups chocolate chips (1/4 cup for toppings)

Instructions

  1. Preheat oven to 350^ F and line two 12-cup muffin tins with cupcake liners or silicone molds.
  2. For wet ingredients:In a large mixing bowl whisk eggs and add sugar. Mix until combined. Melt butter in the microwave for 30 seconds. Add butter in the egg-sugar mixture, then add milk, cream, oil and vanilla extract. Mix well until everything is combined.
  3. For dry ingredients: In another large mixing bowl, sift all purpose flour, cocoa powder, baking powder, baking soda and salt. You can use a fine mesh strainer if you do not have a sifter. Using a whisk, mix all the dry ingredients until combined.
  4. Add the dry mixture into the wet mixture. Still using a whisk, gently mix until everything is incorporated.
  5. Fold in 1 cup of chocolate chips and save the 1/4 cup for toppings.
  6. Scoop about 2 heaping tbsp of the batter mixture or filling each cup about 3/4 full.
  7. Sprinkle the 1/4 cup chocolate chips evenly on top of each batter filled muffin cups.
  8. Bake in the pre-heated oven for 20-22 minutes or until toothpick test comes out clean.
  9. Take out from the oven and let it cool for 5-10 minutes in the tray before transferring to a wire rack. Let it cool for before serving.

Notes

Tips and tricks:

  • Sifting the dry ingredients makes it more airy that gives this muffin almost like a cake like texture.
  • I usually bake for 18-20 minutes and do the toothpick check. If toothpick comes out clean, take it out from the oven. If toothpick is still wet with the batter mixture then let it cook in the oven for another 3-5 minutes.
  • I use silicone muffin liners all the time. It has excellent nonstick feature. You don't have to grease or use baking spray, which saves prep time. The baked goods came out effortlessly. The best part? you don't need to peel paper liners anymore.

    • Made this recipe? I would love to see your work. Follow and tag me a photo on instagram: @beyond.the.slice or comment / add photo over to pinterest.

    Nutrition Information
    Yield 18 Serving Size 1
    Amount Per Serving Calories 202Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 256mgCarbohydrates 26gFiber 2gSugar 14gProtein 4g
    © Regi
    Category: Baking