**Giant Chocolate Muffins**
- Can you justify eating a cupcake for breakfast?
- I can.
- It’s easy, really. You just call it a muffin. I mean, it doesn’t have frosting, so clearly it isn’t a dessert – and everyone knows that muffins are perfectly acceptable breakfast fare.
- Ok, but this isn’t actually a cupcake. It’s a giant muffin made with cake batter and pudding. And chocolate chips. So, you know, healthy stuff.
- But folks, if Costco and Sam’s Club can sell redonkulously big cupcakes and call them muffins, then I can too. Only, these are better. They’re softer, and super-chocolate-y and full of melt-y chocolate chips.
- Now, before you write this off as a cupcake, I need to point out two very distinct differences. One, they’re giant. Well, jumbo-sized anyway. They’re twice as big as a normal cupcake. Two, the texture is different than your typical cupcake – they’re dotted with chocolate chips, and the texture is uber-moist and almost flaky. It’s not really spongy like a normal cupcake.
- See? Different.
- If you don’t have a jumbo
cupcakemuffin pan, you don’t have to go out and buy one. These will work just fine in your standard size muffin pans. You’ll just want to reduce your baking time down to about 18 minutes. - Right after they come out of the oven, let them cool for 10 minutes or so, then immediately store them in an airtight container. This will seal in all of the moisture…all of the yumminess. I like to individually wrap mine in plastic wrap and throw them in a big bowl so they’re easy to grab on the run.
INGREDIENTS
3 eggs
1/2 cup milk
1/2 cup oil
1/4 cup water
1 teaspoon vanilla
1 dark chocolate fudge cake mix
1 (3.9 oz) package instant chocolate pudding
3/4 cup sour cream
2 cups semisweet chocolate chips.
INSTRUCTIONS
- Preheat oven to 375 degrees and line muffins tins with liners.
- In a large bowl, lightly beat eggs.
- Add oil, milk, water, vanilla, and beat again.
- Stir in sour cream, and then add cake mix and pudding mix. Do not over mix.
- Stir in chocolate chips and fill muffin liners 3/4 full.
- Bake for 20-22 minutes or until a toothpick comes out clean OR the tops spring back.
- Remove immediately from muffins tins and let cool for 10 minutes, then store in n airtight container.
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