1 1/2 cups water in double boiler-for melting chocolate and butter over
5 oz. bittersweet chocolate
4 oz. unsweetened chocolate
1 cup plus 2 tbsp.(2 1/4 sticks) unsalted butter
1 3/4 cups all-purpose flour
2 1/4 cups granulated sugar
Confectioners' Sugar for garnish
In a saucepan, heat the water to a simmer. Put both of the chocolates and the butter into a heatproof bowl. Place the bowl over the saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. You can also use a double boiler for this process. Stir occasionally until the chocolate is melted. Remove the bowl from the saucepan and set the melted chocolate aside.
In a mixing bowl or the bowl of an electric mixer, combine the flour and granulated sugar until blended. Using an electric mixer on low speed, beat in the eggs, one at a time, until blended, making sure that the batter is smooth. Slowly add the chocolate-butter mixture, and beat until all the ingredients are fully incorporated. Then beat for 1 minute more.
Pour the batter into an airtight container and refrigerate for at least 1 hour, the batter can be held in an airtight container in the refrigerator for up to 2 weeks and baked in small batches.
Preheat the oven to 350 degrees F. Depending on what size muffins you are making, line 1 or two 12 cup muffin pans with paper liners. Using an ice cream scoop, scoop 1/4 to 1/2 cup of the batter (again depending upon what size muffins you are making) into the muffin liners. Dip the ice cream scoop into a container of warm water to keep the surface of the scoop from sticking to the batter.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins on a rack. Remove the muffins from the pan.
Dust the top of the muffins with confectioners' sugar before serving.
Makes 24 standard size muffins, 10-12 jumbo size muffins, or for little treats this recipe would make 48 mini or petit muffins.
Photograph taken by Diana Baker Woodall© 2002
Date: September 7, 2002