Another weekend down, and only two more before school gets out. Our weekends have been jam-packed with end-of-the-year activities. Fortunately most of them come with an opportunity to bake – unfortunately there doesn’t seem to be a lot of time to do so – but I am finding time when I can, and so far I have been pretty happy with the results of my “power baking” – as I like to call it. I have lots of fun stuff to share…so stay tuned.
So what exactly is the different between a cupcake and a muffin? Aside from the fact that people often feel like it is ok to eat a muffin, like they are healthy or something , as opposed to a cupcake. I am starting to think that the difference is the frosting. The muffin doesn’t have any, while the cupcake does. Although, the muffin can have a topping, just as long as it is not creamy? I’m pretty sure that must be the definition. I decided to “Bing-It” and see the real answer. Well, obviously this is not the first blog post to cover this topic – in fact, it seems as though I may have just discovered the most popular food blog topic out there. And yes, I was indeed correct – everyone basically came to the same conclusion.
I found these beauties in Cooking Light, and my younger daughter decided she needed to help. She hopped on the counter, and was ready. She did a great job, especially placing the chocolate chips on top. She took her job very seriously, and as you can see, she was meticulous. These cupcakes – I mean muffins – were decadent – definitely on the edge of a cupcake without the frosting. They were moist and chocolately, and definitely good with a cup of coffee – although just as good after dinner (we had them both ways). So, give these a try, and make sure you tell people they are muffins, maybe they will feel better about eating a few…
- 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup warm water
- 1/4 cup canola oil
- 1 tablespoon red wine vinegar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup semisweet chocolate minichips, divided
- Cooking spray
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
For a printer-friendly version of this recipe, please click here: Chocolate-Chocolate Chip Muffins