Page 350 - Cupcakes

BIG BAD CHOCOLATE MUFFINS

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How could anything so good be called bad? Well, when you’re talking about
chocolate muffins that are this incredibly chocolatey, only the word “wicked”—
in its most guilty pleasure usage—comes to mind. They’re still muffins, mind
you. Sturdy, structured, serious. But don’t for a moment compare them to bran
muffins. This is what you gobble down after a day on the tennis courts or in the
garden. This is the muffin you pack for long car trips. This is one great muffin,
big and bad.

MAKES 18 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 10 MINUTES
BAKING TIME: 20 TO 24 MINUTES

Vegetable oil spray for misting the pans

1 package (18.25 ounces) plain devil’s food cake mix
1 package (3.9 ounces) instant chocolate pudding mix
1 container (6 ounces; ¾ cup) low-fat vanilla yogurt

¾ cup water
½ cup vegetable oil

3 large eggs
2 cups semisweet chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 18 muffin cups with the vegetable oil spray. Set the pans aside.

2. Place the cake mix and pudding mix in a large mixing bowl and make a well
in the center. Place the yogurt, water, oil, and eggs in a small mixing bowl and
stir with a fork to break up the egg yolks. Pour the yogurt mixture into the well
of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon