For the ingredients, the Triple Chocolate of this recipe comes from Unsweetened Cocoa Powder, Melted Semisweet or Bitter Chocolate and finally, some added Semisweet Chocolate Chips.
It is pretty much up to your choice how bitter or how sweet you like your muffins to be for the selection of the chocolate to be melted. For me, I like to use bitter chocolate. This is to create that nice desirable bitterness from that cocoa powder, to create a background for the added semisweet chocolate chips.
If you like that bitterness from that cocoa powder, follow the ingredients I have selected in the earlier paragraph. Otherwise, use Semisweet Chocolate or Milk Chocolate for the melting, or simply add more granulated white sugar.
The quality of your Triple Chocolate Muffins will be reflected by the quality of the three ingredients. Mainly on the semisweet chocolate chips that you have added.
On top of which, we are going to add vanilla, as usual, in order to perk up that richness of the muffins. The milk and eggs add to the moisture of the muffins.
We melt the chocolates with the butter into a single rich chocolate concoction, and then add in cocoa powder. I am sure that sounds familiar? Because this method resembles that of the making of brownies!
Hence, you can expect some brownie-ness in these Triple Chocolate Muffins!
If your cocoa powder has a lot of lumps, you might consider using a fork to destroy those lumps or use a sift. This is to ensure that there won’t be lumps of cocoa powder throughout the muffins in the final product, and allow easier and better mixing.
Apart from which, there’s really nothing much else to be described about the method. It is pretty standard, just like how you will do for any muffins!