1. Heat oven to 350 degrees. Line 24 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Combine flour, cocoa, salt, baking powder and baking soda in medium bowl; set aside. Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, applesauce, canola oil and eggs in large bowl. Add dry ingredients, stirring just until moistened. Stir in chocolate pieces. Fill muffin cups about 1/2 full with batter.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.

Makes 24 muffins.


In these muffins, chocolate blends with spices like ginger, cinnamon and nutmeg to create a unique and delicious flavor. Use a good quality chocolate for best results.

Mr Breakfast would like to thank HollyMartel for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From pahansen

Rating (out of 5):

This is an interesting recipe -- it tastes like a somewhat savory gingerbread with chocolate added -- possibly more like a cupcake than a muffin. Pluses for the recipe were that it didn't stick to the cupcake liners and that it wasn't particularly sweet. The muffins also tasted a bit better warm, because the chocolate was nice and melted.

I used good quality dark chocolate (85% cacao), but next time I would use something sweeter, like bittersweet chocolate. Since the only sweetness came from the molasses, the dark chocolate tasted a little thick and bitter.

My kids all loved the recipe, which surprised me (since it wasn't too sweet). I didn't give it 5 eggs because it needed a hint of sweetness (like I mentioned above) and because I felt like I had to take everything out of my cabinets to make the recipe. It really is ingredient intensive and best left for a morning where you have plenty of time.

Comment submitted: 3/4/2011 (#12236)

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