Chocolate Muffin Cake ｜Make chocolate muffins in home that as good as Starbuck’s

Making muffin is very easy,knead is not needed, you only need to mix milk he materials together.
Since the process is easy, the recipe will be so important. I tried and modified many time, and this recipe is the most popular one among people around me.

Many muffins use butter, butter is easy to melt and also easy to solidify, so the muffins made by that would not be that fluffy.

In this recipe, I replaced butter with vegetable oil to make the cake more fluffy and soft. I also added milk powder in the recipe so the milky aroma of the butter can be produced, by all these we can make the cake both delicious, fluffy, and soft.

I added massive amount of coco powder and chocolate chips, full of chocolate aroma, which is very friendly for those who loves chocolate.

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REFIPE:
（4 mushroom head muffin, or just 6 for ordinary muffins. Mold size: 5*3cm)

Vegetable oil (or any oil that don’t have strong smell) 45g
Milk 80g
Egg liquid(whole egg) 55g（one egg)
Caster sugar 45g
Cake flour 70g
Milk powder 15g
Coco powder 30g
Salt 0.5g
Baking powder 5g
Chocolate chips 45g
-for the surface:
Chocolate chips 30g

*Fill the entire mold you’ll get a mushroom head muffin.
*Fill 70% of the mold you’ll get an ordinary muffin.

Baking temperature：175°C（350°F）
Middle-Lower rack of the oven: 28mins

TIPS:
1、If your egg isn’t 55g, mix some milk to make up the weight.
2、I used chocolate chips that can endure high-temperature baking,or you can choose ordinary ones, that will make an effect like lava cake.
3、Adjust the amount of sugar according to how many sugar are contained in the chocolate you used.
4 , Make some distance between each muffin when you put them into the oven.

巧克力玛芬蛋糕｜在家制作媲美星巴克的蘑菇头巧克力麦芬蛋糕

玛芬蛋糕是一款操作超简单的蛋糕，全程不需要打发，只需要把材料拌在一起就可以烘烤。
因为操作简单，所以配方就特别重要，这决定了美味的关键。经过我多次尝试和调整，这个配方得到了很多朋友的爆赞和热爱。
很多玛芬蛋糕采用黄油，由于黄油遇冷容易凝固，所以做出来的蛋糕口感会比较扎实，特别放冰箱冷藏后会变硬。
在这个配方里，我用植物油代替了黄油。做出来的蛋糕更加蓬松柔软。配方里加入了奶粉，替代了黄油的奶香味，所以成品非常美味且保持了松软。
大量的可可粉让蛋糕有非常浓郁的巧克力香气，还有大量的可可豆添入，这简直是巧克力爱好者的完美配方。

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食谱：
（4个爆头麦芬，或者普通麦芬6个，麦芬模具尺寸：5*3cm)

食用油45克
牛奶80
全蛋液55克（一个鸡蛋）
细砂糖45克
低筋粉70克
奶粉15克
可可粉30克
盐0.5克
泡打粉5克
巧克力豆 45克
表面：
巧克力豆 30克

*挤入模具10分满，烤出来是蘑菇头效果。
*挤入模具7分满，烤出来是普通麦芬的效果。

烘焙温度：175°C（350°F）
烤箱中下层28分钟

Tips：
1、如果您家里的鸡蛋的蛋液1个重量不到55克，可以用牛奶凑齐不够的部份。
2、巧克力我用到的是耐高温烘焙的巧克力豆,您也可以选择普通的巧克力豆，那样做出来也很好吃，蛋糕里会粒粒爆浆的效果会更明显。
3、配方里的糖您可以根据自己选用的巧克力含糖量和口味调整。
4、 烘烤时把装着蛋糕液的模具交错摆放，保持一定距离。

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