Whenever I get a craving for chocolate, it is beyond fierce. There isn’t anything I won’t do if it means I get some chocolate.
I become the adult female version of Chocolate Boy from Hey Arnold. When I crave chocolate, you can be sure to find it in my purse, in my closet, and incorporated in just about everything I eat that day.
Yes, even my savory meals like dinner. I told you, it’s bad.
But chocolate in the morning. I mean starting your day with chocolate… it’s actually good for you.
It’s true. They say (whoever “they” are… doctors, I think) that chocolate in the morning keeps you from indulging later in the day and keeps you from feeling like you are ever depriving yourself from anything.
So that means when you bake yourself a batch of brownie muffins and topping it with a bit of chocolate whipped cream, you are doing yourself a favor. That’s my story and we are sticking with it.
These brownie muffins are, as you can imagine, a cross between a muffin and a brownie. It’s super chocolaty and moist and just a little fudgy.
Normally I like my muffins on the healthier side like these healthy blueberry muffins, but because chocolate in the morning is already good for you, I decided it’s okay if we let this one slide.
Maybe next time we can try that, but these brownie muffins are so good, I don’t see me changing anything anytime soon.
What I love about these brownie muffins is the chocolate whipped cream on top. It’s better than frosting, which would make it a cupcake, while also adding a touch of airiness that pairs so well with the muffins.
It makes the muffins really feel like a treat which means there is definitely no straying off the rest of the day, right? And if you are still craving a dessert later, you can have another muffin!
Brownie Muffins Recipe
- 5 Dark Chocolate
- 0.5 Unsalted Butter
- 0.25 Vegetable Oil
- 1 Granulated Sugar
- 2 Egg room temperature
- 0.33 Unsweetened Cocoa Powder
- 1.75 All-Purpose Flour
- 2 Baking Powder
- 0.75 Whole Milk
- 0.5 Heavy Cream
- 2 Unsweetened Cocoa Powder
- 3 Powdered Sugar
- 0.5 Pure Vanilla Extract
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
- Add about an inch of water into a small saucepan. Heat the water over medium-high until the water begins to boil. Turn off the heat, but leave the saucepan on the stove. Place a larger heatproof bowl over the saucepan – ensure it is large enough that it doesn’t touch the water below.
- Add the chocolate and butter to the bowl and stir as it melts. Once the butter and chocolate are melted and well-mixed and incorporated, add the oil and sugar then remove the bowl from the saucepan. Mix well and allow the ingredients to cool slightly.
- Beat in the eggs until well incorporated.
- Mix in the cocoa powder, flour, and baking powder. Mix in well. Add the milk and stir until combined.
- Evenly divide the batter among the cupcake liners and bake for 15 – 18 minutes, or until a toothpick comes out with a few crumbs clinging to it.
- Allow the muffins to cool completely.
- As the muffins are cooling, beat the heavy cream until medium peaks form. Beat in the cocoa powder, powdered sugar, and vanilla. Fit a piping tip with your favorite tip and fill with the whipped cream. Pipe the cream on the cooled muffins.