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Double Chocolate Mini Muffins
cup Gold Medal™ all-purpose flour
cup unsweetened Dutch processed baking cocoa
teaspoon baking powder
teaspoon baking soda
cup vegetable oil
cup miniature semisweet chocolate chips
Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.
Top this little muffin with chocolate frosting and it becomes a cupcake!
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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