Quality Dutch-processed cocoa and a generous amount of chocolate chips make this the ultimate chocolate lover’s recipe. What’s better than eating chocolate cake for breakfast!?

  • | Easy
  • | 35 mins
  • | 6 servings
Directions
  1. Preheat oven to 400ºF
  2. In large bowl using a mixing spoon, mix sugar, sour cream, oil, eggs and vanilla.
  3. Sift in flour, baking soda, baking powder, salt and cocoa. Gently stir until just barely mixed. Batter does not need to be completely smooth. Stir in chocolate chips.
  4. Scoop batter into muffin pans prepared with liners. Divide batter between 6 jumbo muffin tins or 12 standard muffin tins. Top muffins with a few extra chocolate chips, press them slightly into the batter.
  5. Jumbo Muffins: Bake at 400ºF for 10 minutes then decrease temperature to 350ºF and bake for 15-17 more minutes.
  6. Standard Muffins: Bake at 400ºF for 8 minutes then decrease temperature to 350ºF and bake for 8-10 more minutes.
  7. Allow muffins to cool on a rack completely before transferring to an airtight container or bag to store.
Note: this recipe was prepared for Rodelle by Nicole at Wonky Wonderful. Click here to see the original post, more photographs and helpful hints!
Ingredients
  • 1 Cup Sugar
  • 1/2 Cup Sour Cream
  • 3/4 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Rodelle Pure Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1/3 Cup Rodelle Gourmet Baking Cocoa
  • 1/2 Cup Chocolate Chips
Uses
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