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Mini Double Chocolate Muffins

Oh my, start baking season off with these mini double chocolate muffins. The perfect bite size of chocolate.
Course: Baking, Brunch, catherines plates, chocolate muffins, Dessert, fall baking, mini muffins, muffins
Cuisine: American
Author: Catherine's Plates

Equipment

  • 2 medium mixing bowls
  • wire whisk
  • measuring cups & spoons
  • 24 cup mini muffin tin
  • non-stick cooking spray
  • wire cooling rack

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup white granulated sugar
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Lightly spray 24 cup mini muffin tin pan.
  • In a medium bowl whisk together flour, cocoa powder, sugar and baking powder.
  • In a separate medium bowl whisk together eggs, milk, melted butter and vanilla extract.
  • Combine flour mixture into the wet mixture using a spatula. Using a small cookie scoop, place mixture into the 24 mini prepared muffin cups.
  • Bake for 10-15 minutes until done in the center. Cool in pan for 5 minutes. Remove mini muffins to a wire cooling rack and allow to cool. Enjoy.