Oh how I love cocoa. Hot cocoa, chocolate stouts, cocoa crispies. Pretty much anything that has that deep, dark chocolate flavor. Nothing over sweet, just rich in taste and deep in cocoa goodness. Hence….Double Chocolate Chip Muffins.

Great with or without frosting! You know which way I prefer, but I have little munchkins to please. All I need is a cup of coffee. Plain and perfect! The kiddos? They like frosting and a big cup of milk! These are great either way.

Double Chocolate Chip Muffins

1 3/4 cups all purpose flour – $.50
3/4 cup sugar – $.30
1 cup chocolate chips – $1.00
3 Tbsps baking cocoa powder – $.50
1 egg – $.33
2 tsps baking powder – pantry
1/2 tsp baking soda – pantry
3/4 cup milk – fridge
1/4 cup butter – pantry/fridge
1/3 cup canola oil – pantry
1 tsp pure vanilla extract – pantry

COST: $2.63

Preheat oven to 400 degrees. Fill muffin till with cupcake cups.

In large bowl, mix flour, baking powder, baking soda, cocoa and chocolate chips into a large bowl. Set aside.

Cream sugar and butter. Add egg and milk and mix well. Pour mixture into dry ingredients and add oil. Mix by hand. Do not over mix. The more lumpy the batter, the better the muffins.

I like to use a measuring cup with a lip on it to pour batter into muffin cups. Once you’ve filled cups 3/4 full, bake for 20 minutes or until muffins are dark and spring back to the touch.

I made a quick batch of simple buttercream frosting to top them off. All except mine.

Vanilla Buttercream Frosting:
3 cups powdered sugar – $.35
1 cup butter – $.50
1 tsp vanilla extract – pantry
1-2 Tbsps milk – fridge

Simply cream everything together well, starting with butter and adding sugar slowly.

COST: $.85

GRAND TOTAL: $3.48