Ingredients
8 (1 ounce) squares semisweet chocolate
1 stick unsalted butter
1 cup half and half
1 teaspoon espresso
8 (1 ounce) squares semisweet chocolate
1 stick unsalted butter
1 cup half and half
1 teaspoon espresso
1/2 cup boiled water
1 cup white sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup mini semi-sweet chocolate chips
Directions
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.
Over a double boiler over low heat, melt the semisweet chocolate squares together with the butter and 1/2 cup of half and half. Dissolve the espresso in hot water and add to the melted chocolate. Let stand until cooled, about 10 minutes.
Lightly beat the egg. In a small bowl, stir together the melted chocolate with 1/2 cup half and half, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the wet chocolate mixture into the well, and stir until just combined.
Gently stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove muffin tin from oven and let stand at least 10 minutes in the tin. Let them cool on a wire rack. Serve warm or cooled; can be frozen as well.
1 cup white sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup mini semi-sweet chocolate chips
Directions
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.
Over a double boiler over low heat, melt the semisweet chocolate squares together with the butter and 1/2 cup of half and half. Dissolve the espresso in hot water and add to the melted chocolate. Let stand until cooled, about 10 minutes.
Lightly beat the egg. In a small bowl, stir together the melted chocolate with 1/2 cup half and half, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the wet chocolate mixture into the well, and stir until just combined.
Gently stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove muffin tin from oven and let stand at least 10 minutes in the tin. Let them cool on a wire rack. Serve warm or cooled; can be frozen as well.
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