Sometimes... you just need chocolate.

Something triggered my desire for chocolate last night, and I can't recall what it was. Really, why not? Does there need to be a reason?

Last week I made mixed-berry oatmeal muffins for a NSSLHA fundraiser at school, and I thought they came out great. It was the third time I made them, so you would hope they turned out OK. While delish, they are definitely breakfast-y muffins. Last night Hubby was at rehearsal, which is dangerous, because my wheels start turning about what I can get about making in the kitchen. Sometimes...you just need chocolate. And a whole bunch of it.

These muffins are pretty simple. Chocolate and chocolate chips. Done! I debated throwing in a dollop of peanut butter in their middles, but I thought it might end up being too rich and cupcake-like. They came out quite lovely I must say, and the unexpected heat has left the chocolate chips slightly moist. Just how I loooooove them!

Spoiler: These have absolutely no nutritional value. I really need to get my butt some more Splenda baking substitute.

Chocolate Chocolate Chip Muffins courtesy of Food Network

Ingredients 

(makes 1 dozen)

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Directions
Special equipment: Muffin tin with paper muffin cases (Or spray the crap out of the tin)

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.