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Deadly Chocolate Muffins




Source of Recipe


Internet


List of Ingredients




Makes 12 jumbo muffins

vegetable oil
12 ounces semisweet chocolate -- coarsely chopped
1/2 cup butter, unsalted
1/2 cup sour cream
1 cup cake flour -- sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1/2 cup light brown sugar -- packed
1 teaspoon vanilla
1 1/2 cups semisweet chocolate chips -- divided
1/4 cup pecans -- coarsely chopped


Recipe



Lightly oil top surface of a 12-cup muffin tin. Line cups with paper liners.

In a double boiler (or microwave), melt chopped semisweet chocolate with butter; stir until smooth. Remove from heat; stir in sour cream.

In a small bowl or Ziploc bag, combine flour, baking soda and salt.

In a large bowl with electric mixer, beat eggs and sugar until light and pale, about 5 minutes. Beat in the melted chocolate mixture and vanilla. Add flour mixture and 1 cup of the semisweet chocolate chips.

Spoon batter evenly into prepared muffin cups. Top with remaining 1/2 cups chocolate chips and pecans. Bake in a preheated 350F oven 20 to 25 minutes, or until centers are set.

Set muffin tin on a wire rack and let cool 15 minutes. Remove muffins; let cool completely.

NOTES: Original recipe used 1/4 cup semisweet chocolate chips, 1/4 cup white chocolate chips, and 1/4 cup coarsely chopped macadamia nuts for muffin topping.