Rich Chocolate Muffins Recipe
10 oz. Bittersweet Chocolate
8 oz. Unsweetened Chocolate
1-1/4 lb. (2-1/2 C.) Unsalted Butter
1 lb. (3-1/2 C.) All-purpose Flour
4 1/2 C. Sugar
12 Eggs, cracked into a bowl
In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours.
Heat the oven to 350° F. Line a muffin tin with muffin papers.
Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in an airtight container for up to a week).
Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 minutes.
Yields about 20 medium muffins.
Recipe From Razzle Dazzle Recipes