{"id":283557,"date":"2010-09-02T20:54:00","date_gmt":"2010-09-02T18:54:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/chocolate-atomic-muffins"},"modified":"2010-09-02T20:54:00","modified_gmt":"2010-09-02T18:54:00","slug":"chocolate-atomic-muffins","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/chocolate-atomic-muffins\/","title":{"rendered":"Chocolate Atomic Muffins"},"content":{"rendered":"
\n
\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nI’ve been looking for a good chocolate muffin recipe for a while now, because I’m always disappointed! I tried a bunch of them before I adjusted and came up with this one! I think they are well named after me! It is a real explosion of chocolate…! For the “atomic” shape, you have to know that I absolutely fantasize about the huge muffins you can find at “Starbucks”, so I went to ask them what molds they were using…<\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\n…to make their huge muffins. So I literally went around the world to find them, because I couldn’t find them on the internet! These are “chicago metallic” molds, the “large crown muffin pan” model… Now you know everything! So I do as they do and I cheat (and I assume it!!) to make you these monstrously chocolatey muffins! It wasn’t easy to find a recipe that combined great taste with an almost insane rise in the oven! It’s done! This also works for the normal moulds, but don’t fill them halfway !!!! You must always fill the entire pan, which increases the cooking time… <\/div>\n
\n<\/div>\n
\nRecipe for 6 atomic muffins or 12 regular ones:<\/div>\n

\n-75g of unsweetened cocoa powder<\/span><\/b>
\n-190g of sugar<\/span><\/b>
\n
\n -170<\/span>
\n<\/b>
\n g of flour<\/span>
\n<\/b>
\n-150g of milk<\/span><\/b>
\n-150g of butter <\/span><\/b>
\n-190g of egg (you have to weigh them, roughly three very large eggs!) <\/span><\/b>
\n-1+1\/2 teaspoons baking powder<\/span><\/b>
\n-1\/2 teaspoon baking soda<\/span><\/b>
\n-150g of chocolate with milk in pieces (chunks)<\/span><\/b><\/p>\n

\nPreheat the oven to 190\u00b0C.<\/i>
\nCombine eggs, cocoa powder, sugar, milk and melted butter in a bowl. <\/i><\/p>\n

\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nAdd flour and mix again. <\/i><\/div>\n
\n
\n<\/i><\/a><\/a><\/div>\n
\n<\/div>\n
\nAdd milk chocolate in pieces (you can cut milk lindt in pieces!). <\/i><\/div>\n
\n
\n<\/i><\/a><\/a><\/div>\n
\n<\/div>\n
\nFinally add the yeast and bicarbonate to the dough and mix well. <\/i><\/div>\n
\nPut the papers in the holes provided. For the “chicago metallic” mold, I lightly grease the inside edge with a paper towel soaked in mold release spray. <\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nPour batter almost to the edge of the pans (even for regular size muffins!). <\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nBake in the oven for 25 to 30 minutes. <\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nRemove and unmold after 5 minutes. <\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nEat them when they are cooled!<\/i> <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/p>\n
\nHere is a link to find the mold. But it now costs a fortune and it is huge (12 muffins)!!! <\/div>\n

<\/div>\n<\/div>\n

\n