Best 5 Chocolate Cake Muffins Recipes

CHOCOLATE SPONGE CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Mix flour, baking powder, and baking soda together in a small bowl.
• Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.
• Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.

CHOCOLATE CHIP CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.

CHOCOLATE CHIP CRUMB CAKE MUFFINS

Steps:

• 1. Heat oven to 375. Line regular muffin tins with 24 paper liners or line extra large muffin tins with 12 paper liners. To make topping, in mixer, fitted with paddle attachment, mix the brown sugar, flour and cinnamon and mix on low speed. Add butter and mix on low speed til crumbly. Mixture will look sandy at first, and then will bind into crumbs. This may take several minutes, so keep mixing til larger crumbs form. Add the chocolate chips and mix just til they are dispersed. You can make this topping in advance and keep it in an airtight container in refrigerator for up to a week. To make muffins, sift together flour, cocoa powder, baking powder and baking soda and salt in a bowl. Set aside. In bowl of mixer, (no need to wash the bowl after making the topping) fitted with whip attachment, beat butter on medium speed til it is light and fluffy. Then add sugar and mix well. Mix in the eggs, one at a time, and then mix in the vanilla. Add a third of the dry ingredients and mix til barely combined. The mix in a third of the sour cream. Repeat til all dry ingredients and sour cream are added and mixed til just combined. Scoop batter into lined muffin tins, filling them about halfway. Spoon topping onto tops of the muffins. Bake til muffins are cooked through and the topping is golden brown, 20 to 25 minutes for regular muffins, 25 to 30 minutes for extra large muffins. Serve warm or at room temperature. Makes 24 regular or 12 large muffins

CHOCOLATE CHIP CARROT CAKE MUFFINS (SMALL BATCH)

Steps:

• 1. Preheat oven to 350 degrees. Line 3 cups of jumbo muffin pan (3/4 cup capacity) with paper liners or lightly butter the bottoms of the cups and then rub a little bit of butter around the rim of each cup to help the muffins form a nice rounded top. Set aside. (or 4 to 5 regular size muffin cups)
• 2. Place flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl and blend to mix the ingredients thoroughly. Sprinkle the chocolate chips over the mixture and blend. Transfer this mixture to a bowl and make a well in the center of the mixture.
• 3. Place the oil, egg and vanilla in a bow and blend. Mix in the carrots, pineapple, walnuts and raisins. Pour this mixture into the center of the flour mixture and stir just until the dry ingredients are moistened. Don't over mix, please!
• 4. Spoon the batter into the prepared muffin cups, dividing it evenly. Fill the empty muffin cups with water halfway, which prevents scorching. Bake the muffins approximately 25 minutes or until toothpick inserted in center comes out clean.
• 5. Cool 5 minutes, carefully remove muffins and water from tin. Cool muffins completely. Drizzle tops with cream cheese glaze, if desired, but they are great without the glaze!
• 6. For cream cheese glaze, just mix cream cheese, confectioner's sugar and pineapple juice to desired consistency, smooth and creamy.

CHOCOLATE CHIP COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 350 F. Line a muffin pan with paper liners (or grease well with butter). In the bowl of a food processor, pulse the granulated sugar, 1/2 cup of flour, and 1/4 cup of the brown sugar until combined. Remove 3/4 cup of this mixture to a medium bowl and whisk with the remaining 1/4 cup of brown sugar and the cinnamon to make the streusel for the muffins. To the remaining sugar mixture in the food processor, add the remaining 1 cup of flour, baking powder, salt and baking soda and pulse until combined. Scatter the butter evenly over the mixture in the work bowl and pulse about 10 times, or until the pieces of butter are the size of small pebbles. Add the eggs and sour cream and pulse until the batter comes together - it will be quite thick. The batter may look dry at first, just keep pulsing, it'll come together! Add about 1 generous tablespoon of batter to the bottom of each liner in the muffin pan. Top the batter in each well with about 1 1/2 tablespoons of the streusel mixture then sprinkle mini chocolate chips over the streusel - I used about 10 per muffin, but you can use more or less (or skip them entirely) depending on your preferences. Distribute the remaining batter evenly in the wells. Don't worry if it doesn't completely cover the streusel - it'll spread and cover as it bakes. Bake for 20-24 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the muffin pan to a wire rack and let the muffins cool for about 5 minutes, then transfer them to the rack to cool completely. Meanwhile, if you want to glaze the muffins, you can put it together. Add 1 cup of confectioners' sugar to a bowl then whisk in about 2 tablespoons of milk - add it a little at a time until you achieve your desired consistency. Drizzle over the tops of the muffins.