Ingredients and replacements
Expressed: Use espresso coffee or a strong prepared coffee (it can be downgraded!). The addition of coffee when preparing a recipe with cocoa powder improves its flavor (I also do it in my famous natural leavening chocolate cake).
If you don’t want to use coffee, replace it with more milk.
Natural leavening waste: Use the normal natural yeast waste or the remaining chocolate waste if you have a little. Both create delicious humid and humid muffins, even if the chocolate appetizer makes them even richer!
You can also use an active focus appetizer if that’s what you have.
Oil: Use vegetables, avocado or favorite oil, but avoids oil with a strong flavor like olive oil. You can exchange it with butter, but this will make muffins dry.
Baking soda: Check that your sodium bicarbonate has not expired. The use of sodium bicarbonate instead of powder creates a darker muffin.
Chocolate: I prefer semi-sweet or dark chocolate chips, but you can exchange them with milk chocolate chips, peanut butter chips or even white chocolate chips.
Cocoa powder: Use 100% cocoa powder for the best chocolate flavor.
