LUSCIOUS FUDGE MUFFINS. MG

 LUSCIOUS FUDGE MUFFINS

I have a crew of (adult) kids who love cake but dislike frosting. For them, I make this decadent, easy, deeply  fudgy muffin that makes up with a texture between a brownie and a cupcake. They stay fresh for days or freeze and are wonderfully satisfying without being fussy. If you know someone who likes chocolate but isn’t a fan of frosting this is for them!

 



Cake

2 cups sugar

1 cup unsalted butter, melted

¼ cup vegetable oil

3 eggs

2 teaspoons pure vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 cup cocoa - measured then sifted

1 1/2 cups warm, flat, cola

1 cup chocolate chips, optional

Preheat oven to 350 F. Line 12-16 muffin wells with muffin liners and place on a parchment paper lined baking sheet. Arrange rack in oven to middle position.

In a large mixer bowl, blend sugar, butter and oil. Blend in eggs and vanilla and then fold in the flour, salt, baking soda, baking powder and cocoa while drizzling in the cola. Fold in chocolate chips and mix well, scraping sides and bottom once to incorporate all ingredients evenly. Scoop into muffin papers.

Bake, on middle rack, 35-40 minutes until muffins barely spring back when lightly pressed and middles might even seem a touch wet – it will firm up after they are very cooled down.

Makes 12-16, depending on size

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