I tweaked Ina Garten’s chocolate cupcake recipe by adding too many mini chocolate chips and omitting the frosting. Serves 12.
1½ sticks of unsalted butter, room temperature (sub ghee or vegan butter)
⅔ cup brown sugar (sub brown coconut sugar)
⅔ cup sugar (sub coconut sugar)
2 large eggs, room temperature
2 tsp vanilla
½ cup sour cream, room temperature (sub plain coconut yogurt)
1 cup buttermilk, room temperature (sub almond milk)
2 Tbsp brewed coffee
1¾ cup all-purpose flour (sub almond flour)
1 cup unsweetened cocoa powder
1½ tsp baking soda
2 cup mini chocolate chips (I like Hu)
Powdered sugar (sub date sugar)
Preheat the oven to 350º and line your muffin tin. Cream the butter, sugar, and brown sugar using an electric mixer for about 5 minutes. Add the eggs one at a time and beat in. Add the vanilla. In a separate bowl combine the sour cream, buttermilk, and coffee. In a separate bowl sift together the all-purpose flour, unsweetened cocoa powder, and baking soda. Slowly add a little bit of the wet and dry mixtures to the electric mixing bowl until they are all combined. Do not overmix. Add 2 cups of mini chocolate chips to the electric mixing bowl and mix until combined.
Carefully place the batter into the liners in the muffin tin until they are 3/4 of the way full. Bake for 20-25 minutes on the center rack. A toothpick should be able to come out clean. Add frosting or just sprinkle powdered sugar on the top. Makes 12 muffins.