Ingredients
The following ingredients have 4 Servings
- 1 3/4 cups plain flour (all-purpose flour) ((Note 1))
- 1 1/4 tsp baking soda / bi-carb ((Note 2))
- 1/2 tsp salt
- 1/2 cup Dutch process cocoa powder (, sifted (Note 3))
- 1 tbsp instant coffee granules / powder (, optional (Note 4))
- 3/4 cup milk (, full fat, HOT)
- 1/2 cup canola oil ((or veg or other neutral flavoured oil))
- 1 cup brown sugar (, packed (Note 5))
- 1 tsp vanilla extract
- 3/4 cup sour cream (or thick plain yogurt (fridge-cold fine, Note 6))
- 1 large egg ((55-60g / 2oz) (fridge-cold fine, Note 6))
- 1 1/2 cups dark chocolate chips ((US: semi-sweet chips))
Instruction
- Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
- Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
- Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
- Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
- Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
- Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
- Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
- Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
- Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
- Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
- EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!
