Recently, Chobani sent out a call to action, asking for nominations of someone in our lives who deserves a break, in tandem with their Chobani Flips #BreakYouMake campaign urging all of us to take a break with a delicious snack. Now, being that I’m currently in the midst of studying for the bar exam, I myself feel the urge to take a break…all the time…so this was serendipitous timing!
I shared this recipe in a guest post a week ago on Keeping It Real Food, and figured I’d put it up here as well to make sure you all get the chance to see, try, and taste these treats! I’ve mentioned before that I very much enjoy a piece (or pieces, or truffles, or an entire bar) of good dark chocolate, but that I’m not much for chocolate baked goods. That’s why most of my recipes focus on fruit or peanut butter or plain cinnamon and vanilla flavors, and I throw in dark chocolate chips and such for an extra treat. However, plenty of my friends are chocolate cupcake and cookie lovers. This led to the creation of my Cocoa-Chocolate-Chip Cuppins, and recently, to these gluten free dark chocolate cupcakes.
Today’s recipe for Cocoa Chocolate Chip Muffins is all about cocoa and cacao, the things that make chocolate by any other name and which I’m very particular about.
I only really enjoy dark chocolate, which I absolutely as a bar, as a truffle, or chopped into chips. I throw dark chocolate chips into yogurt, ice cream, and oatmeal, and sometimes I snack on them straight from the bag, along with handfuls of dark chocolate covered berries 🙂
Since I love dark chocolate but am not a fan of the lighter stuff, I generally don’t delight in anything that is “flavored” with chocolate, like chocolate cake or ice cream. When it comes to that, I’m a classic vanilla girl. Or berry, or caramel… And yet, I have lots of family and friends who DO love chocolate cakes and cookies and cupcakes. Some want to eat chocolate for breakfast. But not chocolate in their oatmeal. And thus, these Cocoa Chocolate Chip Muffins were born. Of course, muffins by any other name are essentially cake for breakfast. If you really wanted, you could just have my Dark Chocolate Cupcakes or Dark Chocolate Peanut Butter Cake Bars. But if you want a rich, dark cocoa muffin gooey with dark chocolate chips, look no further than these.
- 1 cup gluten free rolled oats
- 1/2 cup + 1 tbsp gluten-free sorghum flour
- 4 oz vanilla Greek yogurt
- 1/3 cup milk of choice
- 1/3 cup dark cocoa powder
- 2 large eggs
- 2 Tbsp miniature dark chocolate chips
- 2 Tbsp brown sugar or preferred sweetener
- 2 Tbsp applesauce
- 1 Tbsp melted butter
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- Additional butter, olive oil or cooking spray (for pan)
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients in a large bowl.
- Add egg, yogurt, applesauce, butter, and vanilla extract and mix well, ensuring a uniform color and consistency.
- Add in chocolate chips and ensure they are mixed evenly throughout.
- Grease a 12-muffin tin well with butter or oil.
- Pour batter evenly into each wrapper.
- Bake at 350 degrees Fahrenheit for 15-20 minutes, until toothpick comes out clean.
- Let cool and enjoy!
What’s your favorite kind of chocolate?
© 2015 Renaissance Runner Girl. All rights reserved.
I am very particular when it comes to chocolate. I only like dark chocolate (I will tolerate good milk chocolate if it is accompanied by something else delicious, like caramel or berries) and I do not consider white chocolate worthy of the name. And usually, I only enjoy chocolate when it is actual chocolate – in a bar, as a truffle, or chopped into chips. I throw dark chocolate chips into yogurt, ice cream, and oatmeal, and sometimes I snack on a few straight from the bag! But I generally don’t delight in anything that is “flavored” with chocolate, like chocolate cake or cookies. When it comes to that stuff, I’m a classic vanilla girl.
These Cocoa-Chocolate-Chip Cuppins are an exception to that rule, the result of accidentally tossing in some unsweetened cocoa powder instead of brown sugar when I was making vanilla chip “cuppins” one day. If a muffin and a cupcake had a baby, the result would be a cute little cuppin – similar to my Marvelous Muffins because I use gluten-free whole rolled oats, but blended with white sorghum flour for a more cupcake-like texture. They’re delicious, with the cuppin tasting definitively of cocoa and the bittersweet chocolate chips adding a deep dark chocolate flavor. I hope you enjoy them as much as I do – they’re the perfect chocolate kick for a breakfast or snack!
1 cup gluten-free rolled oats
1/2 cup + 1 tbsp gluten-free sorghum flour (I used Bob’s Red Mill GF sorghum flour)
4 oz vanilla Greek yogurt
1/3 cup milk of choice
2 large eggs
1/4 cup brown sugar or preferred sweetener
1 tbsp melted butter
2 tsp baking powder
1/2 tsp baking soda
2 tbsp applesauce
2 tbsp cocoa powder
2-3 tsp cinnamon
1 tsp vanilla extract
12 large chocolate chips or chunks (I used Ghirardelli 60% cacao bittersweet chips)
Olive oil or cooking spray
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix all dry ingredients in a large bowl.
3. Add egg, yogurt, applesauce, and vanilla extract and mix well, ensuring a uniform color and consistency (the batter will remain thick – they’re cuppins, not just cupcakes!)
4. Line a 12-cup muffin tin with cupcake wrappers. Grease each wrapper VERY well with oil or cooking spray, otherwise your cuppins will stick to the wrappers.
5. Pour batter evenly into each wrapper. Place a dark chocolate chip on top of each one.
6. Bake at 350 degrees Fahrenheit for 20 minutes.
7. Let cool.
© 2015 Renaissance Runner Girl. All rights reserved.
Shirley Temple might have been referring to an airplane when she sang about the Good Ship Lollipop, but to me the local (and locally renowned!) sweet shop in all its holiday glory is the real mothership of all that is good and chocolate.
It’s called Deborah Ann’s Sweet Shoppe, and they really get into the holiday spirit that I’ve waxed poetic about.
I’ve been known to have some candy cane ice cream in December just because, well…who could resist? (I’m also one of those crazies who drinks iced coffee when it’s below 32 degrees Fahrenheit, and considers it a bonus that the ice doesn’t melt!)
No matter the recipient’s mood or lifestyle, you’ll find something here that suits.
So now you know where to go to satisfy any craving for candy or chocolate! The best part – almost all the chocolates made on premises are gluten-free, as is the vast majority of the penny candy, and the owners and employees are super helpful about letting you know which treats are best if you have other allergies.
© 2014 Renaissance Runner Girl. All rights reserved.