What is a good double chocolate chunk muffin recipe?

I need a recipe for really chocolately muffins with gooey chocolate chunks in them. ThanksWhat is a good double chocolate chunk muffin recipe?
Enjoy!!!





3/4 of a stick (6 tablespoons) unsalted butter


4 ounces bittersweet chocolate, coarsely chopped


2 cups all-purpose flour


2/3 cup sugar


1/3 cup unsweetened cocoa powder, sifted


1 tablespoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 1/4 cups buttermilk


1 large egg


2 teaspoon pure vanilla extract





Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.





Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.





In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough鈥攁 few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.





Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.


Makes 12 muffins.What is a good double chocolate chunk muffin recipe?
http://vegweb.com/index.php?topic=5700.0





You don't have to make them vegan if you don't want to, but I've gotten a lot of good recipes from this site before.
Frozen Peanut Butter Cups





1 pound semisweet chocolate, cut in chunks


1 cup creamy peanut butter


1/4 cup warm water


1/4 cup honey


1 cup heavy cream, whipped


2 tablespoons chopped salted peanuts





Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.


Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.





Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse 鈥?don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.





Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.








Double Chocolate Muffins


Makes: 12 Muffins





2 cups flour


2/3 cup baking cocoa


1/2 cup sugar


2 teaspoons baking soda, pressed through a sieve to remove lumps


1/2 teaspoon salt


1 cup semisweet chocolate chips* (miniatures work great!), divided


1 1/3 cups milk


1/3 cup vegetable oil


2 large eggs


1 teaspoon vanilla





Preheat oven to 400掳F. Coat muffin tins with non-stick cooking spray. In a large bowl, combine the dry ingredients. Stir in 1/2 cup chocolate chips. In a separate bowl, combine the liquid ingredients and whisk until smooth. Fold into the dry ingredients just until moistened. Don't overmix. Scoop the batter evenly into the prepared pan. Sprinkle with the remaining chocolate chips. Bake at 400掳F. for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing from the pan.





* note: can substitute chocolate chunks for this recipe.





hope you enjoy this.