3ouncessemi-sweet chocolate, coarsely chopped (my favorite is linked in the notes below)
1/3cupunsweetened Dutch-processed cocoa powder (my favorite is linked in the notes below)
3/4cupwhole milk
3/4cupbread flour
3/4cupgranulated sugar
1/2teaspoonsalt
1/2teaspoonbaking soda
6tablespoonsvegetable oil
2large eggs, room temperature
2teaspoonswhite vinegar
1teaspoonvanilla extract
1batchfluffy chocolate frosting (recipe below)
Instructions
Preheat oven to 350°F. Line a standard, 12-cup muffin tin with paper liners.
In a small bowl, combine the chocolate and cocoa powder. In a microwave-safe glass bowl or cup, heat the milk for 30 to 45 seconds, until steamy. Pour the milk over the chocolate and allow to sit for 5 minutes. Stir until melted and smooth. Store in the refrigerator to cool, about 15 to 20 minutes.
In a medium bowl, sift together the flour, sugar, salt, and baking soda. Whisk to combine and set aside.
In a large bowl, whisk together the oil, eggs, vinegar and extract.
Stir the cooled chocolate mixture into the egg mixture.
In three additions, add the flour mixture into the chocolate mixture, whisking to combine each time.
Fill the prepared tin about ¾ full. Bake on the middle rack for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the tin for 10 minutes before transferring to a cooling rack to cool completely before frosting with fluffy chocolate frosting (recipe below).