These muffins are my new favorite cupcake. Yep that’s right. Hearty like a muffin, but fluffy like a cupcake. They are so quick to whip up and have just the right amount of chocolate. I like to slice them in half and put my icing inside like a sandwich.
- 2 Cups all purpose flour
- 1 Cup sugar
- 3/4 cup cocoa powder
- 1 Tbsp baking powder
- 1/2 Tsp salt
- 2 Eggs (at room temp.)
- 1 1/4 Cup Milk (plus 3 Tbps)
- 1/3 Cup canola or vegetable oil
- 2 Tsp Vanilla extract
Preheat the oven to 400 degrees and prepare the muffin tins.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Set aside. In a large bowl, whisk the eggs until lightly beaten (you want them to look frothy, it will make the muffins fluffy!) Then whisk the milk, oil and vanilla into the egg mixture until smooth.
Dump all of the dry ingredients into the wet ingredients and stir gently with a wooden spoon. Mix until almost all of the flour is incorporated. You really don’t want to over mix the batter!
Fill each muffin cup 3/4 of the way full and pop into the oven. Bake for 14-16 minutes on the middle rack. Let sit for 5 minutes and then remove from cupcake/muffin tin. Let cool, and add your favorite icing!