These are called Triple-Chocolate To-Live-For Muffins. They are absolutely divine. My son love love loves them.
They are great for bake sales because they pack up well. There’s no frosting involved. So, they are also your kind of treat if sweet, sugary icing is not your thang.
The muffins come from the Chocolate cookbook by the Cake Mix Doctor Anne Byrn. All of this lady’s recipes are an A-plus in my humble opinion. Now the thing is times have changed since I received this trusty cookbook almost 20 years ago. And the size of a box of cake mix is now about 3 ounces less than the size of a box of cake mix in the 2000’s. Sooooo, buy two boxes of the cake mix and add 3 Tbsp so that you get 18 ounces called for in the recipe. I know: big food corporations are evil.
But these goodies will bring you ultimate joy.
Triple Chocolate To-Live-For Muffins
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes27
minutesIngredients
24 paper liners for muffin pans (2 1/2 –inch size)
1 package (18.25 ounces) plain devil’s food cake mix
1 package (3.9 ounces) chocolate instant pudding mix
1 cup sour cream
½ cup water
½ cup vegetable oil
4 large eggs
1 ½ cups semisweet chocolate chips
Confectioners’ sugar, for dusting (optional)
Directions
- Place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners. Set the pans aside.
- Place the cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the oven.
- Bake the muffins until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.
- Run a dinner knife around the edges of the muffin liners, lift the muffins up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes, before serving. Dust with confectioners’ sugar, if desired.
*Store the muffins, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw muffins overnight on the counter before serving.
