- Double Bonus
Are they muffins, or are they cupcakes? While these may be a bit too sweet for the breakfast table, they can be enjoyed as an afternoon snack. They're the chocolatiest muffins around. Grown-ups love them with their coffee or tea, and kids devour them with a glass of milk. With a little frosting spread on top, I've served them to the kids as party cupcakes, too.
- Nonstick canola oil spray
- 1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
- 1/2 cup Dutch-process cocoa powder (spoon into measuring cup and level top)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 ounce bittersweet or semisweet chocolate
- 3/4 cup sugar
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- Fudgy Chocolate Frosting
Companion recipe: Fudgy Chocolate Frosting
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray twelve 2 3/4 X 1 1/2-inch nonstick muffin cups with oil.
In a medium bowl, whisk the flour, cocoa, baking powder, baking soda, and salt until well combined. Set aside.
Melt the chocolate according to the instructions under NOTES. Let the chocolate cool until tepid, but still liquid. In a medium bowl, using a handheld electric mixer set at high speed, beat the melted chocolate with the sugar, applesauce, buttermilk, egg, melted butter, vanilla, and espresso powder until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a spoon, stir just until combined. Do not overmix.
Divide the batter equally among the prepared muffin cups. Bake until the tops fell firm when pressed in the center, 20 to 25 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Cool completely on the wire cake rack, then, if desired, frost the muffins.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
151 calories; 2g total fat; 21mg cholesterol; 118mg sodium; 31g carbohydrates; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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