1 cup all-purpose flour
1 cup cornmeal
3/4 cup Dutch-processed cocoa powder
1 tablespoon baking powder
1 + 1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
pinch of salt
1 + 1/4 cup milk
3 tablespoons butter, melted
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup Mexican chocolate, chopped (1/4 - 1/2 inch pieces) tossed with 1 teaspoon flour
1/3 cup Mexican chocolate, rough chopped
1-2 tablespoons heavy cream or milk
1.Preheat oven to 400 degrees. Grease a 12 cup muffin pan or line with paper liners.
2. In a large mixing bowl whisk together flour, cocoa, baking powder, cinnamon, allspice and a pinch of salt. In a separate mixing bowl whisk together eggs, milk, butter, sugar, sour cream and vanilla extract. Add the wet to the dry ingredients and mix just until combined, add chopped chocolate and mix in.
3. Use an ice cream scoop to fill the cups 7/8 of the way full. Bake for 18 minutes or until a toothpick comes out clean from center.
4. Remove pan to a wire rack to cool. After ten minutes remove muffins from pan and cool completely on wire rack.
5. For topping melt the chocolate with 1 tablespoon of milk or heavy cream, whisk together adding more heavy cream if needed to make a smooth frosting. Add the frosting to a small plastic bag, cut off the corner and pipe over top of each muffin.
Makes 10-11 muffins