Ingredients

The following ingredients have 18 Servings
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups ricotta cheese
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup cream cheese
  • ½ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup chocolate chips
  • 10 ounces semi-sweet chocolate (chopped)

Instruction

  • Preheat oven to 350 F.
  • Line one 12 cups standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. I used a 12 cups standard muffin tin, plus a 6 cups one.
  • In a large bowl, mix dry ingredients:flour, baking powder, baking soda, cocoa powder and salt.
  • In the bowl of a stand mixer fitted with the wire whisk, on medium speed beat the eggs, gradually add the sugar and beat until light and fluffy.
  • Add ricotta cheese, cream cheese, oil and almond extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.
  • Add the dry ingredients and mix until blended taking care not to overbeat.
  • With a spatula, gently stir in the chocolate chips. Scoop the mixture into the muffin tins and bake for 25-30 minutes, a toothpick inserted in the center of the muffins must come out clean. Rotate the tins about halfway through baking. Make sure not to over bake.
  • Remove muffins from oven and let them cool in the tins for 10 minutes before transferring to a cooling rack.
  • Let the muffins cool completely before topping with melted chocolate.
  • Bring a medium saucepan half filled with water to a boil. Place chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a spoon pour the chocolate over the muffins, optionally top with maraschino cherries.
  • The muffins will stay good and fresh at room temperature for 3-4 days.