Chocolate Lovers Just-Add-Water Muffin Mix

These are really good. Indulge yourself and freeze the rest.  

They're the best chocolate muffins ever! They're like big chocolate pillows studded with pieces of chocolate. They're muffins, not cupcakes, but sweet enough to be decadent, and without the frosting.  And without the frosting, you can bake and enjoy. 

They're made with dark imported cocoa and almost half a pound of dark chocolate pieces. And all you add is water! 

"These will satisfy any chocolate sweet tooth." -- Gaye

Your questions. Everything you wanted to know about these muffins.

• How sweet are they? Chocolate without sugar is not very good. These are just sweet enough to taste good, to balance the chocolate and chocolate chips.
• What makes them muffins, not cupcakes? They're built like muffins, hardy enough for breakfast on those days you need a jolt of chocolate to get you going.
• Are you sure they're not too sweet for breakfast?  You put jam on toast and syrup on pancakes, this is the same class--chocolate on muffins.
• What about the texture compared to a cupcake? Cupcakes are light and fluffy, like eating air. These are soft and moist but much more filling--like cupcakes.
• Do these really work for breakfast? It's going to taste really good, and you won't run out of energy in a couple of hours. Nothing says you can't enjoy breakfast.
• I noticed in the pictures that you're not using paper liners. Why is that?  You can use paper liners. You'll get taller, prettier muffins if you don't.
• Will they stick? Will I have trouble getting them out of the pan? Use a nonstick pan and grease the cavities well. Loosen them with a soft spatula with a flexible tip. And timing helps.  Let them cool for just a minute or two and get them out. If you let them cool too much, the sugar in the batter, which melts in the oven, will set like concrete. Better to get them out of the pan too soon than too late. 
• These are big, high-domed muffins. Care to share your secret? It takes some experimenting, but there are three essentials: It takes a lot of batter to make a bigger muffin. The batter has to be thick so that it rises instead of spreads. Both the heat and the leavening have to be right. 
• What if mine don't rise like that? Check the heat of your oven. A lot of the rise comes from the steam.
• Twelve big muffins, we won't eat them all right away. How do I store them?  Let them cool and then freeze them. Store them frozen in a plastic bag.
• How do I thaw them? Don't put them in the oven; that dries them out. You can let them thaw on the counter, but I like to thaw them in the microwave so that they are warm--an instant breakfast treat.  
• Are they as good after being frozen? Pretty close. I don't think you can tell the difference, especially warm. And It's sure nice to have an instant muffin that you can grab and run.
• You're famous for your chocolate. Tell me how you do that. Suppliers want to sell us chocolate. We only want the best. We test it and make hot cocoa and brownies alongside our existing products. Then, we assemble a panel of testers. (That's not hard.) We're looking for better chocolate.  Only once in ten years have we found it. Alas, that better chocolate is not available anymore.
• Is there anything else I should know about these muffins? They are not cupcakes; they're muffins. They're soft and delicious, but they're not cake-like.

Dennis Weaver

Try these. If your family likes fudgy chocolate, these will be the best muffins they've ever had. 

Ingredients: Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Mini Dark Chocolate Chips, Quick Oats, Sugar, Partially Hydrogenated Vegetable Oil (Soybean and/or Cottonseed Oil), Dark Cocoa, Dry Whey, Dry Whole Egg, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Artificial Flavor, Corn Starch, Silicon Dioxide. 

This product contains wheat, milk, eggs, and soy and may contain traces of nuts. It contains a bioengineered food ingredient.