Ingredients
4ozsemisweet chocolate,(1 bar)
½cupunsalted butter,(1 stick)
¾cupgranulated sugar
2large eggs,at room temperature
1tsppure vanilla extract
⅓cupsour cream,or plain yogurt, at room temperature
½cupall purpose flour,spoon and leveled
⅓cupunsweetened natural cocoa powder
½tspbaking soda
¼tspsalt
1cupchocolate chips,heaping, semisweet or dark, mini size works too
Preparation
Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine. Make sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes in the preheated oven then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.
Bake for an additional 15 to 17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Serve and enjoy.
