Ingredients

The following ingredients have 12 Servings
  • ¾ cup unsalted butter
  • 5 oz chocolate (I used semisweet baker's chocolate)
  • 1 cup granulated sugar
  • ¼ cup dark brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ cup espresso or strongly brewed coffee
  • 1 cup all-purpose flour
  • 1 Tbsp unsweetened cocoa powder
  • 1 cup chopped walnuts (optional)

Instruction

  • Melt the butter and chocolate together in a double-boiler over medium-low heat. (If you don't have a double-boiler, simply use a medium-sized bowl that fits snugly in the top of a saucepan. Place a little bit of water in the pan and then melt the butter and chocolate in the bowl on top. Don't allow the water to touch the bottom of the bowl.)
  • Transfer the melted butter and chocolate to a larger mixing bowl and add the granulated sugar and brown sugar. Stir until combined. Add the eggs 1 at a time. Stir until combined after each addition. Add the vanilla and almond extracts and espresso (optional). Stir until well combined.
  • Add the flour and cocoa powder and stir until just combined. (Take care not to overmix at this point.)
  • Fold in the chopped walnuts (optional).
  • Using greased muffins tins or paper liners, fill each cup about 2/3 full with batter.
  • Bake at 350°F for 28-32 minutes, or until a toothpick inserted in the center of a muffin comes out clean.