2 oiled or foil-lined muffin tins.
Bake for 20
elted halfway and add white chocolate chips. Stir until just melted
n a wire rack.
Double Chocolate-Ginger:.
Preheat the oven
ides.
Stir butter, chopped chocolate, sugar and 2/3 cup
ime.
Stir in melted chocolate.
Fold in pecans. (Pecans
ix.
Dry milk.
Chocolate chips go on top of
ookie dough base. Sprinkle with chocolate chips.
Bake 26 to
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Preheat oven to 375\u00b0F.
Stir flour with baking soda and salt; set aside.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips.
Drop tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375\u00b0F for 9-11 minutes or until golden brown.
b>recipe makes about 50 to 60 miniature cupcakes.
Line miniature muffin
o 350\u00b0F Grease 12 muffin tins with nonstick spray.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
aper liners in 12-cup muffin pan.
In a small
Use a muffin pan to help hold 4
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Mix cake mix, pudding, water, eggs, oil, and almond extract until smooth.
Stir in chocolate chips last, blend through.
Fill muffin cups 3/4 full and bake in preheated oven at 350 degrees between 25-35 minutes until done, but do not over cook.
This will depend on the size of the muffin cups used.
This recipe will make 1 jumbo pan (6) and 1 regular size (6) or 12 to 18 regular size muffins.
owl, combine butter, corn syrup, chocolate and milk; beat until smooth
nto wet ingredients. Fold in chocolate.
Divide batter between two
fter each addition. Stir in chocolate morsels. Cover and chill dough
Preheat the oven to 400.
Sift the dry ingredients together in a large bowl.
Add the chocolate chips and stir to combine.
Whisk the wet ingredients in a medium bowl.
Pour into the dry mixture.
Stir just until mixed.
Do not overstir.
Spoon the batter into a greased or papered muffin tin.
Fill each cup nearly to the top.
Bake for 15 to 20 minutes.
Cool the muffins at least 10 minutes before removing from the tin.