CHOCOLATE CHIP FUDGE MUFFIN CAKE * with sugar or sugar-free
Large or small bundt pan-sized
1/2 cup unsalted butter, softened……………………………...2 tsp. vanilla
2/3 cup sugar (or regular Splenda)………………………….....1/2 tsp. salt
2/3 cup unsweetened cocoa powder (I like dark)………...….....2 tsp. baking powder
1/3 cup brown sugar (or 1/4 cup brown Splenda)…………....2 eggs
1 cup milk (unsweetened vanilla Almond milk is good for sugar-free)
2 tsp. instant coffee or espresso powder
1/3 cup sour cream or Greek yogurt………..………..…….......2 cups all-purpose flour
1 cup chocolate chips (I like dark, or use Hershey’s sugar-free)
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Preheat oven to 350F. Spray a bundt pan liberally with non-stick baking spray.
Cream together the butter, sugar, vanilla, baking powder, cocoa powder, instant coffee and salt until well blended, in your electric mixer (about 2 minutes). Add the eggs, one at a time, beating until incorporated between each addition (also scrape down the sides of the bowl now). Add the sour and half of the milk (beating until blended) ~ then half of the flour ~ then the rest of the milk ~ then the rest of the flour ~ beating until blended after each addition (and scraping down the sides of the bowl). Fold in the chocolate chips.
Spread evenly in the bundt pan and bake for about 40-50 minutes (until a cake tester comes out clean. Melted chocolate chip on the cake tester is fine, but no batter). Cool in pan about 10-15 minutes before turning it out onto a cake plate.
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SMALLER CAKE: If you have a smaller 8” bundt pan, you can cut the recipe in half. Use about 2 heaping tsp. brown sugar/brown Splenda and sour cream/yogurt. Start checking your smaller cake after 20 minutes in the oven.
NOTE: DARK unsweetened cocoa powder will give it a much fudgier flavor.
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OPTIONAL GLAZE: 3/4 cups powdered sugar ~ 1 tsp. chocolate syrup ~ 1 TB dark unsweetened cocoa powder ~ whisk in milk, 1 tsp. at a time, until thick drizzle consistency. For SUGAR-FREE, substitute 1/2 cup white Splenda and 1/4 cup cornstarch for the powdered sugar.