Mini Chocolate Muffins (迷你巧克力鬆餅) - Back to School Afternoon Treats

Many recipes on my blog were inspired by my Kids, and this Mini Chocolate Muffins recipe (迷你巧克力鬆餅) is no exception.  There was a breakfast event in my Baby Girl's class a while ago and someone brought mini chocolate chip muffins (the store-bought ones though).  After my Baby Girl finished the mini muffin, she immediately asked me if I can make some for her when we get home.  But she was very specific, she wanted a chocolate version with chocolate chips in them!  "What a Little Foodie I have!?" was what I thought at that time.




I'm glad that she "challenged" me and inspired me to test out new recipes.  These Mini Chocolate Muffins were some of the best muffins we've had.  I don't usually prepare muffins for breakfast, especially not for the Kids.  I prefer a savory breakfast 90% of the time (the occasional waffles and pancakes filled that 10%)!  But these mini muffins were very tender, light and fluffy.  Best of all, they were not overly sweet and in perfect mini sizes, a.k.a. perfect size for portion control!  And they are definitely the perfect after school treats.





These Mini Chocolate Muffins also double the duty as afternoon pick-me-ups for Mommy and Daddy!  With a  mini chocolate muffin and a cup of latte, or espresso, I've got the energy to tackle the rest of the day!  Boy, I truly miss my summer holidays!  The picture below shows you the inside of these muffins and how light and airy they are.




And yup....all gone in just minutes.  These are the perfect 1 or 2 biters, depending whose mouth you used as the measuring unit.




Interested to see how I made them?  Follow me to my kitchen and check them out.

1) Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners.

2) In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy.

3) Lower the speed to medium, add the egg, and then add the vanilla extract until incorporated.

4) Scrape down the sides of the mixing bowl when necessary.

5) In a separate bowl/measuring cup, whisk together the buttermilk, yogurt, and coffee.  Set aside.

6) In another large bowl, whisk together the flour, cocoa, baking soda, and salt.






7) & 8) On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix until use combined.

9) Gently fold in 2 tablespoons of chocolate chips.

10) With a small ice cream scoop (about a tablespoonful), divide the batter among the prepared mini cupcake pans.

11) Then, sprinkle the remaining 2 tablespoons of chocolate chips on top of the batter in the baking pan. Bake for 10 to 12 minutes, until a toothpick comes out clean.

12) Cool on wiring rack and enjoy.




As always, I used Valrhona unsweetened cocoa powder in this recipe, which made these chocolate muffins super dark and decadent.  I love the deep and chocolate-y taste from this cocoa powder.  These muffins are light and airy, yet, rich in chocolate aroma at the same time.  Whether you serve them for breakfast or afternoon tea is totally up to you; and I hope you'll give this recipe a try!  I guaranteed that they'll be a delicious one.






Tools and Props used in this post:

Wilton Mini Muffin Pan (Click here for product information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Daisy Mini Muffin Paper Liners (Click here for more information)
KitchenAid Stand Mixer (Click here for more information)
Red Vanilla Wave-y Espresso Cups and Saucers Set (Click here for product information)
White Porcelain Dessert Spoons (Click here to see similar products)
Small Bamboo Basket (Click here to see similar product)






Mini Chocolate Muffins
Makes: 40 mini muffins

6 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, shaken, at room temperature
1/4 cup plain yogurt, at room temperature
1 tablespoon freshly brewed coffee
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup Valrhona cocoa powder
3/4 teaspoons baking soda
1/4 teaspoon kosher salt
1/4 cup mini semi-sweet chocolate chips, divided

Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy. Lower the speed to medium, add the egg, and then add the vanilla extract until incorporated.

In a separate bowl, whisk together the buttermilk, yogurt, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix until use combined. Gently fold in 2 tablespoons of chocolate chips.

With a small ice cream scoop (about a tablespoonful), divide the batter among the mini cupcake pans. Then, sprinkle the remaining 2 tablespoons of chocolate chips on top of the batter in the baking pan. Bake for 10 to 12 minutes, until a toothpick comes out clean. Cool on wiring rack and enjoy.