This is one of the easiest recipes in my arsenal – essentially a two-ingredient muffin recipe that I like to doctor by using a bit of red wine and mini chocolate chips. It’s my favorite recipe to take to events because adults and kids alike inhale these delicious bites as quickly as they’re put on the table.
I start with a box of devil’s food cake mix. I like the “devil’s food” flavor because it seems to have the most chocolate flavor, but feel free to use whatever chocolate cake mix you prefer. Into this dry mix, I add one can of pumpkin (NOT the canned “pumpkin pie” stuff), 1/4 cup red wine (dry is best but use what you have and what you prefer – I typically will use a Cabernet Sauvignon or Merlot if I have it available), and a small handful of mini chocolate chips. NOTE: These are the ONLY ingredients – don’t use the ingredients listed on the box. Your batter will be thick – make sure to mix it well so there are no dry bits of mix left.
Using a small cookie scoop and mini muffin tins, scoop the batter into the greased pans and cook in a 375 degree oven for 16-17 minutes. You’ll need to do this three times as the recipe definitely makes more than 48 muffins – I was able to scoop out 57 but you may have less. These muffins do tend to puff a bit when cooking, so don’t put too much batter into each spot. NOTE: You’ll see that I don’t flatten the muffins into each spot – I like the puffy look about them in the end – feel free to do whichever you prefer. You can also make these into larger muffins, but I find that the smaller ones are easier to handle and don’t get overcooked on the edges as you try and cook the inside thoroughly.
When the muffins come out of the oven, remove them to a wire rack and allow them to cool a bit before serving. These make lovely gifts for neighbors and new colleagues… see if you get the same positive reaction I got when handing them around. They’re a great ice-breaker and (if you make 52 of them) are only 38 calories each… Sign me up for that bake sale!