Olympics Chocolate Muffins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water
• 1 cup chocolate chips
• Assorted colored chocolate candies (blue, yellow, black, green, red)

Instructions

1. 1.

   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. 3.

   In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.

4. 4.

   Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

5. 5.

   Gradually add the boiling water to the batter, mixing until smooth.

6. 6.

   Stir in the chocolate chips.

7. 7.

   Fill each muffin liner about 2/3 full.

8. 8.

   Arrange the colored chocolate candies on top of each muffin to resemble the Olympic rings (blue, yellow, black, green, red).

9. 9.

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

10. 10.

    Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information

Equipment

• Muffin tin (12-cup)
• Paper liners
• Large bowl
• Small bowl
• Whisk
• Measuring cups and spoons
• Wire rack

Tips

• For extra moist muffins, add a tablespoon of sour cream to the wet ingredients.
• Use high-quality cocoa powder for a richer chocolate flavor.
• Store the muffins in an airtight container at room temperature for up to 3 days.