Chocolate-Chocolate-Chocolate Muffins

Serves: 12

Ingredients:

½ cup unsalted butter, room temperature
⅔ cup organic Dutch-process unsweetened cocoa powder
1 cup organic sugar
2 teaspoons organic baking powder
½ teaspoon organic salt
2 teaspoons organic vanilla extract
2 organic eggs
¾ cup chocolate milk
⅓ cup Humboldt Creamery Organic sour cream
2 cups organic all-purpose flour
1½ cups organic chocolate chips
Coarse sugar, for topping

Directions:

Preheat oven to 350. Lightly grease a 12-cup muffin pan. In a large mixing bowl or a stand mixer, beat together butter, cocoa powder, sugar, baking powder, salt, and vanilla until fluffy. Beat in eggs, then stir in chocolate milk and sour cream. Mix in flour, then fold in chocolate chips. Divide batter equally between the muffin cups; they will be filled to the top. Sprinkle each muffin with a little sugar, if desired. Bake for 23 to 28 minutes, or until a toothpick inserted in center comes out clean. Remove from oven, cool on wire racks 10 minutes, then remove from pan to wire racks, and cool completely.