Moist Chocolate Muffin

I love cupcakes. They are soft, moist and buttery, but whenever it comes to the chocolate muffins, they tend to become a little dry. So I wanted a recipe for a buttery, fudgy and chocolaty muffin which will definitely not be dry and choke my throat so that I have to grab a bottle of water right after eating it. And thankfully I finally found one. Which is a chocolate muffin, but more so, it is a chocolate cake in a smaller size, which you can grab and go and is every bit as buttery and smooth as a chocolate cake should be. 

Moist Chcocolate Muffins

Makes 8 muffins

Ingredients:

60gm dark chocolate

60gm unsalted butter

40ml cold coffee

1 large egg

10ml olive oil

70 gm self raising flour

15gm cocoa powder

95gm white granulated sugar

1/8 tsp bicarbonate soda

A pinch of salt

Method:

In a saucepan melt the dark chocolate with butter and cold coffee on low to medium heat and then let them sit at the kitchen counter to cool down a bit.

In a big bowl whisk in the egg with sugar and oil until the mixture become pane and a little fluffy in consistency.

Pour the cooled down chocolate mixture to the egg mixture slowly while whisking the later with a wired whisk.

Finally when they are all nicely mixed up sift in the flour, cocoa powder, bicarbonate soda and salt.

Whisk with a wired whisk until the mixture in lump free. 

Pour the batter in lined muffin trays, filling only 3/4th of the mould.

Bake at 350F for about 15-17 minutes or until a skewer inserted inside comes out a little crumbly.