Chocolate Muffins

To prepare the chocolate muffins, start by pouring the very softened butter and sugar into the bowl of the stand mixer 1. Turn on the whisk and let it mix for a few minutes, until it becomes a soft cream 2. If you do not have a stand mixer, you can use electric or manual whisks. Then gradually add the room temperature and lightly beaten eggs a little at a time 3.

In this way, the mixture will blend perfectly 4, becoming a soft and homogeneous mass 5. Meanwhile, place a sieve over a container and pour in the flour and cocoa 6,

then the baking powder and the baking soda 7 and sift. One tablespoon at a time, add the powders 8 until they are completely absorbed 9.

At this point, the dough will be very thick so lighten it by adding the milk in a thin stream, always at room temperature 10. Chop the chocolate with a knife, obtaining pieces about 1/50 inch big 11 and add them to the mixture 12.

Mix thoroughly with a spatula to incorporate everything 13 and then transfer to a piping bag without a nozzle 14. Place the liners in a muffin tray and squeeze about 3.5 ounces of dough to get 12 cupcakes 15.

Bake in a preheated and conventional oven at 355°F for 28-30 minutes, doing the toothpick test to check for doneness 16 (for these muffins, cooking in a convection oven is not recommended as they would become too dry!). Once ready, take them out of the oven and let them cool 17 or if you really can't resist, enjoy the chocolate muffins while they are still very hot 18.