Double Fudge Muffins - cooking recipe

Ingredients

5 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1/3 cup unsalted butter
1 cup sour cream
2/3 cup brown sugar, firmly packed
1/4 cup light corn syrup
1 egg, room temperature
1 1/4 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces semisweet chocolate, cut into 1/3-inch pieces or 1 cup semi-sweet chocolate chips

Preparation

Preheat oven to 400 degrees.
Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
Melt first 3 ingredients in medium bowl set over saucepan of barely simmering water.
Stir until smooth; cool slightly.
Whisk sour cream,sugar,corn syrup,egg and vanilla into chocolate.
Mix flour baking soda and salt in large bowl.
Mix in 1 cup chopped chocolate and make well in center of dry ingredients.
Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
Spoon batter into prepared cups, filling 3/4 full.
Bake muffins until tester inserted in center comes out clean, about 20 minutes.
Cool 5 minutes.
Turn out of pan and serve warm.