I successfully made muffins! It frustrates me that most recipes depicting muffins are actually giant cupcakes (or so I've found), and though I'm not the greatest at explaining the difference I know there is one.
I took more photos of the process than the end result as I ran out of time and these were a gift, but they did look formidable. They grew in size and overflowed, but never beyond the tray's edge. These are dense, chocolatey muffins, heavy and light at the same time. I felt they were a little too floury, if I'm being picky, and ever so slightly stodgy as they stuck to the roof of my mouth; but others who demolished them thought that was characteristic of a true muffin, and perhaps it is. I'm going to adapt this in the future, to see if I can turn it into my perfect double chocolate muffin, but for now this is decadently chocolatey.
Double Chocolate Muffins
(Source: Call me cupcake!)
Yield: a dozen large muffins
300g plain flour
80g cocoa powder
1 tbsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
250g caster sugar
100g butter, melted
2 large eggs
150g dark chocolate, chopped
+ Pre-heat the oven to 200C (fan).
+ Line a muffin tray with paper cups.
1. Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set to one side.
2. Combine sugar, butter, buttermilk and eggs until light and fluffy.
3. Mix in your dry ingredients until just combined.
4. Stir in 3/4 of chocolate chunks.
5. Spoon into your muffin cases, and top with the remaining chocolate chunks.
6. Bake for 15-20 minutes, or until a knife comes out almost clean.