Sour Cream Chocolate Muffins (12 servings) 5 ounces semisweet chocolate 2 baking chocolate squares 1/3 cup butter or margarine 3/4 cup sour cream 2/3 cup brown sugar - packed 1/4 cup light corn syrup 1 large egg 2 teaspoons vanilla 1 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chocolate chips - semi-sweet or milk Is it fair to call these muffins and not cupcakes? Probably not. Were they amazingly delicious? Absolutely yes! And that's not just my opinion. I had 8 people try muffins from the batch you see here and the reviews were overwhelmingly positive. In all good conscience, I can't recommend theses for breakfast, but I definitely recommend them. See below for a couple changes I made to the recipe and instructions for optional chocolate frosting. (This recipe was submitted in 2002. It was tested and photographed in February 2014.) How To Make Sour Cream Chocolate Muffins Preheat oven to 400 degrees F. Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm (about 110 degrees F). In a mixing bowl, mix sour cream, sugar, corn syrup, egg and vanilla. Add melted chocolates and mix well. Blend flour, soda and salt in a mixing bowl, then add to the chocolate mixture and mix well. Add the chocolate chips and stir to distribute evenly. Pour batter into 12 paper-lined or greased muffin tins. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin tins and allow to cool on wire racks. Cooking Notes From Mr Breakfast: Rather than the 5 ounces of semisweet chocolate and 2 chocolate baking squares, I just used 7 ounces of chocolate chips. That doesn't include the 1/2 cup of chocolate chips mentioned later in the recipe - which I also did use. The muffins didn't have domes. In fact, each one had a minor depression. I decided to remedy that minor flaw in appearance by using chocolate frosting. Optional Chocolate Frosting 1/2 cup butter - softened 2 cups powdered sugar 4 ounces chocolate chips Mash the butter and powdered sugar together with a spatula in a large bowl. Using an electric beater, beat on medium until light, fluffy and frosting-like. Melt the chocolate chips in the microwave and let set 2 minutes to cool. (I use 75% power and stir every 10 seconds until completely melted - takes 30 or 40 seconds.) Add the melted chocolate a little at a time to the frosting - while continuing to beat on medium. Stop when all the chocolate is incorporated and the texture of the frosting is to your liking. Moist muffins with big chocolate flavor. You can keep these frozen for up to six months. Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 580. Submitted 9/14/2002.