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Enjoy this recipe from Tasty Fall Cooking.
Submitted by: Sue Klapper from Muskego, WI
1/2 c. butter, softened
1/3 c. water
5 sqs. semi-sweet baking chocolate, coarsely chopped
5 T. baking cocoa
2 c. all-purpose flour
1 T. baking powder
1/4 t. salt
1 egg, beaten
2/3 c. sugar
1/2 c. milk
1/2 c. sour cream
2 t. vanilla extract
12 milk chocolate drops, unwrapped
In a small saucepan, melt butter over low heat. Add water and chocolate squares; stir until chocolate is melted. Remove from heat and cool. In a large bowl, mix together flour, baking powder and salt; set aside. In a separate bowl, combine egg, sugar, milk, sour cream and vanilla; beat with an electric mixer on low speed until smooth. Make a well in the center of flour mixture; pour in egg mixture and cooled chocolate mixture. Beat with an electric mixer on medium speed until well blended. Spoon batter into 12 greased muffin cups, filling 2/3 full. Push one chocolate drop into the center of batter in each muffin cup. Bake at 375 degrees for 20 minutes, or until a toothpick inserted to one side of center tests clean. Cool. Makes one dozen. | |
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In a small saucepan, melt butter over low heat. Add water and chocolate squares; stir until chocolate is melted. Remove from heat and cool. In a large bowl, mix together flour, baking powder and salt; set aside. In a separate bowl, combine egg, sugar, milk, sour cream and vanilla; beat with an electric mixer on low speed until smooth. Make a well in the center of flour mixture; pour in egg mixture and cooled chocolate mixture. Beat with an electric mixer on medium speed until well blended. Spoon batter into 12 greased muffin cups, filling 2/3 full. Push one chocolate drop into the center of batter in each muffin cup. Bake at 375 degrees for 20 minutes, or until a toothpick inserted to one side of center tests clean. Cool. Makes one dozen. |
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