Chocolate Chocolate Chip Muffins

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I tripled the recipe so I could put them in 10 jumbo muffin cups. They were easy to make and very moist. I added 1C of the cocoa. It was the only thing I went less on. I used chocolate chunks in place of the chips too. They are very yummy & I recommend this to anyone new or experienced to make. They DID NOT stick like the recipe suggested. I only sprayed with butter spray.

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These muffins are very decadent and delicious - I made them exactly as the recipe called for (my only change was that I tossed the chocolate chips in a little flour before folding them into the batter to avoid them sinking to the bottom. Definitely don't over mix the batter - the batter will actually look light and fluffy (almost airy if you don't. Also, the recipe recommends baking the muffins for 25 minutes, but they cooked in 18 minutes in my oven. They would have been very dry had I baked them for 25 minutes.

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These muffins are very decadent and delicious - I made them exactly as the recipe called for (my only change was that I tossed the chocolate chips in a little flour before folding them into the batter to avoid them sinking to the bottom. Definitely don't over mix the batter - the batter will actually look light and fluffy (almost airy if you don't. Also, the recipe recommends baking the muffins for 25 minutes, but they cooked in 18 minutes in my oven. They would have been very dry had I baked them for 25 minutes.

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the little on yelling...muffins...muffins! I was worried that the muffins would be dry as so many had said however they were very moist and tasty!! I think the key is not over mixing the batter. I did exactly as the recipe said and just stirred till the ingredients combined and dropped the batter into my muffin tins. I will be making these again for sure. Wouldn't change a thing!

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dry and no sweetness - not even qualifying as "even bad chocolate is still pretty good".

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I'm going to Culinary School at AIFL and made this for a Chef Instructor as a Thank You for teaching me the fine art of Baking and Pastry. I thought this was a great recipe and followed it to a tee. Before I made this recipe, I read some of the feedback, I don't agree with some of the recipe substitutions at all. I feel and this is my opinion, this is what we learn in Culinary School. You should never substitute any ingredient, just leave it out period. I read one person's review and they stated they added sweetened cocoa powder because they thought if they added the unsweetened it would be "too sweet". How could this be possible, if you are adding semi sweet chocolate chips? I know this recipe was delicious enough for me. I liked the unsweetened cocoal powder and semisweet chocolate chips it gave the muffin depth in flavor. This is only my opinion :.

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My kids loved these muffins. I adjusted the milk, oil and butter and decreased the cooking time by about 3 minutes. They were moist and very tasty! Will make them again.

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I made these muffins this morning and they were so good! I used 1 cup of milk instead of 3/4 cup and they were pretty moist. They could have been a little been moister, but all in all very good! They are great with raspberry jam and a big cup of coffee!

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My son absolutely loved them! Easy to make!

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These were great tasting! I did however make a few changes. I increased the milk to 1 cup. I added 1/4 cup of applesauce and 1/3 cup granulated sugar. They are moist and delicious!