I have always thought that chocolate “muffins” were just a way to cheat and have dessert for breakfast. Not that I am knocking it…
I feel far less guilty saying I had a chocolate candy-laced powdered sugared topped “muffin” than I would if I had to say I had a big Ole slice of Chocolate Cake…just sayin’
So when I realized V-day was approaching and meanwhile I was obsessing about all things Hershey’s Bliss– these awesomely smooth chocolates with awesome melt-a-away centers which are pure heaven… (and NO they are not paying me to say this–BUT Dear Hershey’s people, I would say it over and over again if you kept me supplied with them…. and… um… a personal trainer to help me work them off…)
Anyhoo, it got me thinking of a recipe from the “breakfast” section in my Goode & Gooseberry Patch Project… Double Chocolate Chip Muffins from co-owner Vickie herself!
And, it is no surprise that Vickie knows what makes a good muffin. These were Yummo! We altered it a bit by using the Bliss meltaways instead of chocolate chips and we upped the almond extract to a full teaspoon… because I totally heart almond extract…
Miss Add and I combined the wet ingredients first. 3/4 Cup Water
4 Eggs Beaten
1/2 Cup Oil and 1 Teaspoon Pure Almond Extract
Now add 1 Chocolate Cake Mix and 1 Small Package of Pudding
And mix ‘er up
It made the most beautiful batter..
Scoop your batter into cupcake (shhh!) cups and fill 3/4 of the way full.
Now go all V on them and give them some Bliss baby…
And bake up at 350 degrees for about 20-25 minutes
Give’em the toothpick test to make sure they are done.
And sprinkle with powder sugar
And let cool… or don’t
Oh, so yummy!
“Miss Add I am SOOO proud of you. You did a great job! You are going to be an awesome baker some day!”
“Yeah, like when I am four!”
My little baker even made one for her Valentine…
Enjoy!
NOTE: To print the recipe only, click on the image of the card. It will take you to a page with just the card. You can then right click and save or print.
