Double Chocolate Muffins Recipe– Moist, Fluffy & Full of Chunks

 

Easy Double Chocolate Muffins | Moist Bakery-Style Recipe Chocolate Muffins That Feel Like a Warm Hug. Whether it’s for breakfast, tea time, or a midnight snack — these double chocolate muffins hit the spot. They’re soft, fluffy, slightly gooey inside, and packed with chocolate chunks in every bite.

Bonus? They’re ridiculously easy. One bowl, no mixer, no drama.

Ingredients (Makes 8–10 muffins)

• 1½ cups all-purpose flour

• ½ cup cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• ½ cup brown sugar

• ¼ cup white sugar

• ⅓ cup neutral oil (canola/sunflower)

• ¾ cup milk

• 2 eggs

• 1 tsp vanilla extract

• ¾ cup chocolate chunks or chips (plus more for topping)

How to Make It

1. Preheat your oven:
   Set it to 180°C (350°F). Line a muffin tray with paper liners or lightly grease it.

2. Mix the wet ingredients:
   In a large bowl, whisk together oil, sugars, eggs, milk, and vanilla until smooth.

3. Add the dry stuff:
   Sift in the flour, cocoa, baking soda, and salt. Fold gently until just combined — don’t overmix!

4. Fold in the chocolate:
   Stir in the chocolate chunks or chips. Save some to sprinkle on top before baking.

5. Scoop & bake:
   Fill muffin cups about ¾ full. Bake for 18–20 minutes, or until a toothpick comes out with moist crumbs.

6. Cool slightly & enjoy:
   Best eaten warm when the chocolate is still melty. You’ve been warned!

Tips & Variations

• Use Greek yogurt instead of some of the milk for extra moist texture.

• Add a spoonful of Nutella into the center before baking for a molten surprise.

• Want a richer taste? Mix in espresso powder (½ tsp) to enhance the cocoa.

• Swap chocolate chips with white chocolate or peanut butter chips for a twist!

Share Your Muffins

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Molten Chocolate Lava Cake Recipe – Fancy but Incredibly Easy!

The Dessert That Wows – Gooey in the Middle, Crisp on the Edges

Chocolate lava cake isn’t just delicious — it’s impressive. When you cut into it and that warm chocolate flows out… pure dessert magic.

The best part? It looks fancy but is super easy to make. No mixer, no fancy tools, and just a handful of basic ingredients. You’ll go from “hmm, I feel like something chocolatey” to “omg I just made lava cake!” in 20 minutes flat.

Ingredients (Serves 2–4)

• 100g dark chocolate (70% cocoa recommended)

• 80g unsalted butter

• 2 eggs

• 2 tbsp caster sugar

• 2 tbsp all-purpose flour (sifted)

• ½ tsp vanilla extract

• Pinch of salt

• Optional: icing sugar for dusting, vanilla ice cream to serve

How to Make It

1. Preheat oven to 200°C (392°F).
   Grease 2–4 ramekins with butter and dust with a little flour to prevent sticking.

2. Melt chocolate and butter:
   Use a microwave or double boiler to melt. Stir until smooth. Let it cool slightly.

3. Whisk eggs and sugar:
   In a separate bowl, whisk eggs, sugar, and vanilla until slightly frothy (a hand whisk is fine). Pour in the melted chocolate mix and stir well.

4. Add dry ingredients:
   Sift in the flour and salt. Gently fold until just combined — don’t overmix.

5. Pour and bake:
   Divide the batter into the ramekins, filling about ¾ full. Bake for 10–12 minutes, until the edges are set but the center is still soft.

6. Serve immediately:
   Invert onto a plate, dust with icing sugar, add a scoop of vanilla ice cream, and enjoy the chocolatey molten flow!

Tips & Variations

• Make it richer: Add 1 tsp espresso powder to the melted chocolate.

• Lighter version: Use a mix of milk and dark chocolate.

• Bake in advance: You can prep the batter ahead and chill. Just bake directly from the fridge (add 1–2 mins extra).

• Want to go fancy? Serve with fresh berries and a mint leaf!

Show Off Your Lava Cake

Tried it out? I’d love to see your results! 

Fudgy Chocolate Brownies Recipe with Espresso Kick

Fudgy Chocolate Brownies with Espresso | Rich & Gooey Every Time. These homemade fudgy chocolate brownies are rich, chewy, and have a secret espresso twist that intensifies the chocolate flavor. Perfect for dessert lovers!

The Ultimate Brownie: Deep, Dark & Delicious

Let’s talk brownies — and we’re not here for the cakey kind. These are the real deal: moist, chewy, full of deep chocolate flavor, and have that irresistible gooey center.

The secret? A little bit of espresso powder. It doesn’t make your brownies taste like coffee — it just boosts the chocolate flavor and makes it richer. Once you try it, you won’t go back!

Ingredients

• 170g (¾ cup) unsalted butter

• 200g dark chocolate (chopped or chips)

• 1 cup granulated sugar

• ½ cup brown sugar

• 3 large eggs

• 1 tsp vanilla extract

• ¾ cup all-purpose flour

• ¼ cup cocoa powder (Dutch-processed preferred)

• ½ tsp salt

• 1 tsp instant espresso powder (optional but highly recommended)

• Optional: chocolate chunks, walnuts, or caramel swirls for topping

How to Make It

1. Preheat the oven:
   Set to 175°C (350°F). Line an 8x8” baking tin with parchment paper.

2. Melt chocolate + butter:
   In a heatproof bowl, melt butter and chocolate together (microwave or double boiler). Stir until smooth. Let cool slightly.

3. Add sugars + eggs:
   Mix in granulated and brown sugar, then add vanilla. Whisk in eggs one at a time, mixing well after each.

4. Mix dry ingredients:
   In a separate bowl, whisk flour, cocoa powder, salt, and espresso powder.

5. Combine it all:
   Gently fold the dry mixture into the wet until just combined. Don’t overmix.

6. Pour & top:
   Pour batter into the tin. Add chocolate chunks, nuts, or swirl in caramel if desired.

7. Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs (not wet batter). Cool completely before slicing.

Tips & Twists

• Extra gooey? Underbake by 2 minutes.

• Fancy toppings: Flaky sea salt, caramel drizzle, or peanut butter swirls.

• No espresso powder? Use instant coffee instead, or skip it (but it’s worth it!).

• Want it gluten-free? Sub the flour with almond flour – texture will be slightly different but still yummy.

Share Your Bake!

Made this? I wanna see it! Post your a comment below – tell me your favorite twist!

Brown Butter Chocolate Chip Cookies Recipe with Sea Salt

Brown Butter Chocolate Chip Cookies with Sea Salt | Crispy & Gooey! Discover the ultimate chocolate chip cookie recipe using browned butter and sea salt. Crispy on the edges, gooey in the middle – a must-try twist on the classic! There’s something timeless about chocolate chip cookies — the smell alone can transport you back to childhood. But today, we’re levelling up the classic with two simple additions: browned butter and a sprinkle of flaky sea salt.

The result? Rich, nutty, perfectly chewy cookies with crispy edges and melty chocolate centers. It’s the kind of recipe that instantly becomes a go-to, whether you’re baking for guests or midnight cravings.

Ingredients

• 1 cup (227g) unsalted butter

• 1 cup brown sugar (packed)

• ½ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1½ cups chocolate chunks (dark, milk, or white – your call!)

• Flaky sea salt for topping

Instructions

1. Brown the butter
   In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty (about 5–7 minutes). Let it cool for 10 minutes.

2. Mix the wet ingredients
   In a bowl, combine the browned butter, brown sugar, and white sugar. Stir well. Add the eggs and vanilla, mix until smooth.

3. Add the dry ingredients
   In another bowl, whisk flour, baking soda, and salt. Add this to the wet mix and stir until just combined.

4. Fold in the chocolate
   Stir in chocolate chunks. Cover the dough and chill in the fridge for at least 1 hour (or overnight for deeper flavor).

5. Bake
   Preheat oven to 175°C (350°F). Scoop dough into balls and place on lined baking trays. Sprinkle a bit of sea salt on each.

6. Bake for 10–12 minutes, until edges are golden and the center is slightly soft. Let cool before transferring to a rack.

Optional Variations

• Mix dark and white chocolate chunks for extra depth.

• Add chopped toasted walnuts or pecans for crunch.

• Want them chewier? Chill longer and bake slightly under.

• Want them crispier? Flatten dough balls before baking.

Tried This Recipe

I’d love to see your version! Or leave a comment below and share your twist.

Banana Nut Chocolate Chip Bread Recipe

Ingredients:

1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk


Directions:

Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf.

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Mini Chocolate Chip Cheesecake Ball Recipe

Ingredients:

18 ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

Directions:

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Roll the cheese ball in finely chopped pecans before serving. Serve with chocolate graham crackers.


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Chocolate Fudges Recipe

10 Minute Fudge

Ingredients:

3 oz Chocolate, unsweetened; 3 sq
4 tb Margarine
4 1/2 c Sugar, powdered
1/3 c Milk, instant nonfat dry
1/2 c Syrup, light corn
1 tb Water
1 ts Vanilla extract
1/2 c Nuts; chopped (opt.)

Directions:

Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.


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Oatmeal, Peanut Butter, and Chocolate Chunk Cookies Recipe

Ingredients:

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses

Direction:

1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days. Makes 60 to 72 cookies. Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.


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Chocolate Truffles Recipe

Ingredients:

½ Cup unsalted butter
2 1/3 C confectioner s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar

Instruction:

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.


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Chocolate Pie Recipe

Ingredients:

2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk,
1 cup (mixed)
1 ts Vanilla

Direction:

Mix flour,cocoa,sugar. Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly. Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.

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Traditional cold drinking chocolate recipe

Ingredients for 2 drinks:

3 tablespoons cocoa powder
Mark of 2 vanilla beans
1 tablespoon black pepper
200 ml of water
Possibly sugar or honey to sweeten

Preparation:

Cocoa powder and water and mix until fluffy best with a mixer. Then the vanilla and black pepper mix, depending on the preferences bit sweet. This drinking chocolate is best consumed cold and without sugar.


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Hot chocolate recipe

Chocolate should always make proper chocolate, and chocolate powder and chocolate flakes are suitable. Cocoa powder unable to make a real hot chocolate. Are ways to prepare it for drinking chocolate a lot, a popular alternative to this "normal" drinking chocolate.

Ingredients for 4 cups:

• 120 g dark chocolate
• 900 ml milk
• Salt
• 1 tablespoon sugar
• 2 teaspoons chocolate vermicelli

 Preparation:

• Finely grate the chocolate and stir until smooth in 100 ml of hot water.
• Heat the milk with a pinch of salt, but do not boil. Stir the chocolate and the sugar until dissolved. Remove from heat and pull open the content with a whisk until foamy.
• Put the chocolate filling into pre-warmed cups and sprinkle with grated chocolate and serve immediately. 

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Chocolate lollipop receipe

Chocolate Lollipops is a child-friendly chocolate recipe that can give your kids a happy and enjoyable learning experience with you. You will need very simple ingredients and equipment to make these adorable lollipops. The creative ideas of your kids will be needed in designing and decorating the lollipops. While preparing this, it will be nice to tell tales about chocolate to your children—where it originated, how is chocolate done, what it can do to you and other facts that can make your kids love chocolate more.

Ingredients:

1. Blocks of semi-sweet or white chocolate
2. Butter
3. Food color for fun painting
4. Chocolate candies, crispies or sprinkles for decorations

Equipment and Materials:

1. Lollipop mold
2. Straws to be used as lollipop handles
3. Paint brushes for the food coloring
4. Ribbons to be tied in the lollipop handle
5. Cabbage where the kids can stick their lollipops

Instruction:

All the cooking that you need to do is melt the chocolate block and the butter in a heated pan. Once smooth and free of lumps, you may now pour the melted chocolate in the lollipop molds. It would be nice to use children-friendly mold designs such as animal faces, letters or numbers. Have your kids stick the straw at the lower part of the chocolate. Set aside and let it solidify. If already in a semi-solid state, you may ask the children to put candies, sprinkles or crispies for added design. You may put it in the refrigerator afterwards for faster solidification. For sure, those little angels will be too excited to wait for the chocolate to harden.

Once the chocolate has hardened, carefully pull each one off the molds. Now the children will have their part. Allow them to paint the chocolate lollipops with food color. Make them design the straws with ribbons. Ask them to give names to their lollipops and before they eat up all those lollipops, invite your children to wash the dishes and wipe the tables used as well. Yes, they need to take part of this process so that they see the entire process of cooking. Ask them nicely and make them see the beauty of the task. This will teach them to be responsible.

Cooking or baking chocolate-related recipes is not only fun for your kids. It is a hands-on training and exposure for them that can teach them a wide array of values while providing the most fun experience for them. It is a great bonding idea with their friends as well so next time you make another batch lollipops or other chocolate recipes such as cupcakes, muffins, chocolate drink or chocolate chip cookies, make room for more kiddies who would want to join your baking session.

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