Makes 12 medium-sized muffins and 3 mini-loaves

 

2/3 C cocoa powder

1 ¾ C flour

1 t baking soda

1 t baking powder

¾ t salt

2 t instant espresso powder

1 C chocolate chips

 

 1 stick butter, soft

Zest from half an orange

1 ¼ C brown sugar

2 eggs

2 t vanilla

2 t white wine vinegar

  

 1 C whole milk

 

In a mixing bowl, combine cocoa, flour, soda, baking powder, salt and espresso powder. Mix well with a whisk. Add chocolate chips and stir to combine.

In the bowl of a stand mixer, add butter and zest. Mix well using paddle attachment. Add brown sugar and mix well. In a pourable container, add eggs, vanilla and vinegar. With mixer running, add eggs , one at a time, mixing well after each addition. Beat on high-speed until well combined and fluffy.

With mixer on slowest speed, add flour mix and milk alternately beginning and ending with the flour. Do not over beat. Finish incorporating with your spatula or spoonula. (Have you bought one yet?) At this point, you can cover the batter with plastic wrap and portion later for baking.

Preheat oven to 350 degrees. Using an ice cream scoop, portion batter into a muffin tin that has been sprayed with non-stick baking spray. The chocolate chips do have a tendency to stick. Muffin liners are a fix for that. Bake for 12 minutes, rotate pan, and cook for an additional 10 minutes or until just set. These are best eaten the same day.