Last night I craved cake to go along with a bowl of ice cream… Whats the quick fix? Microwave mug cake of course! So Whipped up a chocolate mug cake with a hazelnut, peanut butter surprise. Think chocolate lava cake!

That chocolate fix carried over into today, bringing about, “Chocolate Love Muffins”. I’m a die hard chocolate lover and seems my little one is as well. He devoured a store bought chocolate muffin a few weeks back barely coming up for air between bites; so my little chocolate muffin inspired these sweet treats this afternoon! These babies took me no time, used a standard muffin recipe added a bit of chocolate chips and cocoa and VOILA!

Recipe:

Makes 6 Large Muffins or 12 Regular Muffins

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 4 tbsp natural unsweetened cocoa 100% Cacao (I used Hersheys)
• 1 cup chocolate Chips (I used Nestle Tollhouse)
• ½ cup granulated sugar
• 1 cup almond milk (any milk is good here)
• 1 tsp. vanilla extract
• 1 large egg
• ¼ cup canola or vegetable oil
• cooking spray

1. Preheat oven to 400 degrees. Place muffin liners in a muffin tin and spray with cooking spray.
2. In a large bowl, add the flour, baking powder, and salt, cocoa. Stir to combine.
3. In another bowl, add the sugar, milk, vanilla, egg, and oil. Whisk to combine.
4. Add the wet ingredients to the dry ingredients. Stir until just combined; batter should be lumpy. Do not over mix.
5. Fill the muffin liners ¾ of the way up.
6. Add your flavors/additions (fruit, nuts, chocolate chips, oats, etc.). Take a toothpick and push the additional ingredients down into the batter and swirl them around a little.
7. Bake for 20 minutes. Let cool for 5 minutes before serving.

** I added a about 2 tbsp sour cream for a moister muffin.