Chocolate Muffin with Blackadder

On certain occasions I crave to bake.  This time since I didn't want to spend much money or prepare anything fancy, I searched for a recipe that would call for ingredients already in my pantry.


Wednesday evening.  I found just the recipe.  Even though it was hot and very muggy outside (thanks to the rain caused by Alex), I turned on the AC and preheated my oven.  It was going to be good!  There was even a fresh container of Breyer's French vanilla ice cream in the freezer.  Indeed, hot cupcakes with melting ice cream and a delicious brew of coffee would make Wednesday evening a celebration.

Eating desert is grand, but eating desert with a dear friend is tops.  (Especially if the friend is one who is not on a restrictive diet.)  On this day my friend came over with a new DVD.  This is the same friend who lent me Mr. Bean...the complete season.  I still haven't finished it yet.  I enjoy British comedy, mostly along the lines of The Ideal Husband, The Importance of Being Ernest, Love Actually and such.  However...Mr. Bean is best enjoyed with my friend.  This new DVD though was not some film showcasing witty British humor.  Rather, it showcased Rowan Atkinson (again) in Blackadder.  Oh boy.  Good thing there was dessert, too.

(Image courtesy of Movie Download Catalog)

Spice Chocolate Muffins
(Recipe adapted from Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000))  

Ingredients:

2 cups sifted cake flour

2 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. freshly ground pepper

1/4 tsp. salt

2/3 cup unsweetened Dutch-process cocoa powder

1 1/2 sticks unsalted butter

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

3/4 cup milk

Directions:

Have all the ingredients at room temperature. 

Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a standard 12-well muffin pan.

Over a sheet of waxed paper, sift together the flour, baking powder, cinnamon, cloves, pepper, salt and cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 30 to 40 seconds. Gradually add the granulated sugar and beat until light and fluffy, 4 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl, then fold in the vanilla. 

Reduce the speed to very low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating until just blended and no lumps of flour remain; stop the mixer occasionally and scrape down the sides of the bowl. Divide the batter among the wells of the prepared pan.

Bake until a toothpick inserted into the center of the cakes comes out clean, 25 to 35 minutes. Transfer the pan to a wire rack and cool for 10 minutes, then turn the cakes out onto the rack to cool slightly.