In keeping with our Fireball theme, here are more muffins! I was inspired yet again by this gem.
As usual, fancy cocoa powder (or at least dark stuff like this Hershey’s kind) works best.
3/4 cup baking cocoa
1 heaping tsp baking powder
1/2 cup (1 stick) melted butter. The real thing is best!
1/4 cup vegetable or canola oil.
1/2 cup Fireball whiskey
1 tbsp cinnamon
1 tbsp vanilla (that’s right – tablespoon)
1 1/4 cups sugar
1 1/3 cups flour (for a gluten-free version, Pilsbury’s blend works amazingly!)
1/4 teaspoon salt
3/4 cup mini chocolate chips
Preheat oven to 350 degrees, and line 12 standard muffin cups. Whisk together the cocoa, baking powder, and cinnamon, then stir the sugar and wet ingredients (butter, oil, whiskey, vanilla, eggs) into that.
Gently whisk in the flour and salt, then stir in the mini chips. Be careful not to overdo it! You want something like a very thick pancake batter, so if it seems too thin, try adding more cocoa. Too thick? A little milk or even coffee.
Bake 25-30 minutes, or until a toothpick gives nice crumbs. Don’t overdo this, either. 🙂
Final note: You can probably use entirely butter or entirely oil to make 3/4 cup, but I think having both provides more of their respective flavor and texture benefits.
*Oh, and I failed to take an actual picture of these, so here is another batch of original-recipe chocolate muffins that should look the same (I swear!) and provide front blog page consistency: