- 2/3 cup Dutch-process cocoa
- 1 3/4 cups all purpose flour
- 1 1/4 cups light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp espresso powder
- 3/4 tsp salt
- 2 eggs
- 1 cup (8 ounces) milk
- 2 tsp vanilla
- 2 tsp vinegar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup King Arthur's cappuccino chips can also use regular choc chips
Preheat the oven to 400°F. Line a standard muffin pan with paper cups. (I actually made oversized muffins, which take a little longer to bake)
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt. Set aside.
In a measuring cup, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend. Stop after everything is mixed. It's okay if little lumps still remain. Stir in the chocolate or cappuccino chips.
Scoop the batter into the muffin cups, 2/3 full.
Bake the muffins for 18-20 minutes for standard muffins and 20-25 minutes for oversized muffins. Knife inserted should come out clean.
Recipe adapted from King Arthur Flour