KDHamptons is thrilled to share another great recipe from one of our favorite readers, self-described “dessertarian” Robert Baier, who provides a delicious new recipe below for Dark Triple Chocolate Muffins. For more great recipes, be sure to follow Robert’s baking blog and on Instagram at: The Robbylicious . Thanks for sharing Robby!

Dark Triple Chocolate Muffins (full chocolate power!)

Robby shares, “Muffins – only speaking about Muffins makes my mouth water, and I immediately want one of these small, sweet and fine chocolate cakes, except I like to take mine up a notch by adding something special. This is my special chocolate good-mood-recipe. I did some experiments until I found the perfect instructions and measurements. I would be happy to having you as a fan of this recipe. Have fun baking — and enjoying.”

Ingredients:

400 gr. flour (all-purpose)
1 sachet baking powder
A pinch of salt

80 gr. butter
200 gr. dark chocolate

110 gr. sugar
1 sachet vanilla sugar (or 2 tsp. liquid vanilla)
1 egg
200 gr. milk

100 gr. milk chocolate (chopped)
100 gr. white chocolate (chopped)

Pre-heated oven at 190°C/370°F

Directions:

In a first bowl mix the flour with the baking powder and the pinch of salt well.
Melt the dark chocolate and the butter in a pot over low heat. Don´t let it get too hot.

When the chocolate is melted put aside to cool down a bit.

Use a big bowl and put in the sugar and the vanilla sugar (or the liquid vanilla). Add the cooled chocolate-butter-mix and use your electric mixer to whisk until it is homogenous. Now you can add the egg and bit by bit the milk while whisking. The whole mixture is pretty fluid, but that is o.k. You now have all the fluid components in a big bowl and the well mixed flour-baking powder-mixture in another.

Add all the flour-mixture into the chocolate-milk-mixture and incorporate slightly with a spatula. The less you work, the more fluffy the batter stays. It is o.k. when you still have some traces of flour. Put in the chopped chocolate and fold in.

Now you can fill your muffin pan. I prefer for this recipe the baking tulips. They give a certain firmness to the batter while baking. If you use the normal forms just don’t fill in too much of the batter, maybe ¾ of the height.

Bake the muffins in a pre-heated oven at 190°C/370°F air-circulation for about 18 minutes. Depending on your oven it can take up to 20 minutes. Control it with a wooden pick. Let them cool down and enjoy these little chocolate explosions.

The measurements are for 12 muffins in the tulips. Using normal forms you should get about 20 muffins. If you use the normal form be sure not to fill them more than ¾ of the height.