If you can't choose between Chocolate Muffin or a Fudgy Brownie, pick bot! These Double Chocolate Brownie Muffins combine the best from both worlds: super moist, fudgy, and packed with dark chocolate!
Preheat your oven on 180'C/350'F. Grease a Muffin Pan with Oil (or line with paper cups).
Thinly chop the Dark Cooking Chocolate and place in a heat-proof mixing bowl with the Butter, cut into small cubes. Melt over a double boiler or in the microwave (1). Set aside to cool down.
Optional: add the Instant Coffee Powder to the melted chocolate when still hot, and stir to dissolve (2).
In the bowl of your mixer, whisk the Eggs and Caster Sugar for about 5 minutes on medium/high speed, or until pale and doubled in volume.
Reduce the speed to low, and pour in the melted Chocolate/Butter and Vanilla Extract. Whisk for a few seconds, just until combined.
Add the sifted Flour, Cacao Powder, Salt and Baking Soda (3). Whisk just until combined - try not to overwork the batter.
Thinly chop the rest of the Dark Chocolate to create Chocolate Chunks (or use Chocolate Chips) and fold them into the muffin batter (4)
Scoop the batter in the Muffin Pan and bake for 10 to 12 minutes. Leave to cool down before removing from the pan.
Notes
If melting in the microwave, stop every 30 seconds to stir. This is to avoid burning the chocolate. Stop melting when a few small pieces of unmelted chocolate are left, and leave to melt on its own.
You can also melt with 1 tbsp of boiling water or milk before adding to the chocolate.
I personally mix all the dry ingredients in a bowl, and sift them together over the rest of the batter. Either way, it is important to sift the dry ingredients here to avoid creating lumps and overworking the batter.
I kept a little bit of the chocolate chunks to sprinkle over the batter in the muffin pan, but it is optional.