** I drizzled a little CHOCOLATE GANACHE over the tops and some Halloween sprinkles. You can also leave them plain, or just drizzle some melted chocolate chips.
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DOUBLE Dark CHOCOLATE MUFFINS
2 eggs...…………...…………...……………………………… 1 cup all-purpose flour
1 cup sugar ~or~ 1 cup plain white Splenda (not baking blend)
4 TB dark unsweetened cocoa powder...…...……..2 tsp. dark chocolate syrup
2 tsp. baking powder...…………………………………… 1 tsp. vanilla extract
2/3 cup sour cream ~or~ 2/3 cup any milk...…… dash of salt
5-1/2 TB butter, melted...………………………………...1 tsp. instant coffee powder
4 oz dark or semi-sweet chocolate chips, or mini morsels
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Preheat oven to 350 ~ Line about 10-12 muffin tins with paper liners
I did all of this, by hand, in a big bowl with a whisk, but you could use your electric mixer, if you want.
Beat/Whisk the eggs with sugar/Splenda ~ then whisk in the salt, baking powder, vanilla, cocoa powder, instant coffee and chocolate syrup. When that's all whisked in well, whisk in the melted butter. Scrape down the sides of the bowl; then whisk in the flour. Next, fold in the chocolate chips.
My muffin/cupcake tins are silicone and the "holes" are a little larger than metal ones ~ also my ice cream scoop seems to be a little smaller. So I put 2 heaping ice cream scoops of batter (be sure to get down to the bottom of the bowl where the chips may have settled) into each muffin "hole". I used milk, so I got 10 muffins (filled almost to the top).
Bake at 350 until a cake tester or toothpick comes out clean (sour cream batter may take a little longer) ~ about 17-24 minutes. (Mine were perfect at 21 minutes.) Let them cool about 15 minutes before taking them out of the muffin tin to cool completely on a rack. TIP: I drizzled the chocolate ganache on top of them while they were still in the silicon muffin tins. That way the drips stayed on the pan (which I needed to wash anyways) and didn't get all over the counter.