Double Chocolate Muffins are loaded with deep dark chocolate in a moist and tender muffin. These easy homemade muffins are easy to make and less than 20 minutes to bake.
Line a muffin tin with liners or grease well. Preheat the oven to 350 °F.
Using a large mixing bowl combine the flour, baking powder, baking soda, salt, sugar and sifted cocoa. Whisk to combine.
In the bowl of an electric stand mixer, fitted with the paddle attachment, mix the cream cheese until soft and fluffy. Add the applesauce and mix until combined. Add eggs one at a time mixing in between each addition.
Add 1/3 of the dry ingredients to the cream cheese mixture and mix until combined. Repeat with 2 more additions until the wet ingredients and dry ingredients are combined. Add the chocolate chips and mix on low until dispersed.
Fill each muffin cup 2/3 for a medium-sized muffin or 3/4 full for a larger domed muffin. Garnish with additional chocolate chips. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
Remove the muffins from the pan when you can without burning your fingers, about 5 minutes. Let cool on a baking rack.
Notes
Helpful Tips:
Start with room temperature ingredients. They will cream together so much better.
ALWAYS sift cocoa. It naturally has lumps that sifting will remove.
Fold in the chocolate chips after the batter is mixed. This is a thick batter and they will not end up at the bottom of your cupcake.
Use an ice cream scoop to fill the muffin cups. It's not unusual to see muffins with that beautiful mushroom top so I filled mine 3/4 full. If you want a small "cupcake" like dome only fill them 2/3 full.
Top the chocolate muffins with more chocolate chips by pressing them lightly in the batter. Everyone wants to see the chocolate chips! I do the same thing to my cookies.
Don't overbake chocolate muffins. The edges will become dry and the chocolate can take on a bitter flavor.
Test these muffins with a toothpick in a couple of different spots to assure you don't dip into a chocolate chip and think it's not baked. Use a clean toothpick each time.
Remove the muffins from the tin as soon as you can handle them, This will keep them from staying hot longer than they need to and drying out.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.