Chocolate in any cakey form needs an accompaniment in the form of a topping. It could be a simple drizzle of chocolate sauce to upto some elaborate frosting. My hunt towards eating a plain chocolate in the form of cake without getting it dressed up was always on.

If that is the case, I figured out it, the first and foremost is the quality of the cocoa powder that is being used. The higher the quality, the better the flavor of chocolate. Texture totally depends on how we are going to handle the recipe and that is under the control. But if its the cocoa powder, then we definitely need to hunt that one which will give us the strong flavor, subtle yet rich while eating and a typical no after taste once done. That is how I would want to define a great chocolate cake.

My hunt has come to an end. Valrhona it is for me!! The 100% cacao. But I bet, I haven’t had a better chocolate bite than this.

I just want to dive inside and dress me up all with this powder gold. I want to keep sniffing it the entire time. It is so ridiculously the best cocoa powder and I am going to keep collecting and saving it for the rest of my life.

This muffin by all means, is one of the softest muffin that I have also ever made. It is so rich and moist and the best thing I like about muffins are that, they are absolutely easy to make. No fuss or no mess. And you do not have to over fold. In other terms, You should not over fold and that is my favorite step of all. And what makes me keep wondering all the time is, how something that you do not care about folding it enough, turns out to be one of the best texture.

Well, to understand the difference between a muffin and a cupcake. Cupcakes are smaller cakes, they have to be light and cakey. Muffins are quick breads. They are dense yet rich. You do not frost a muffin, they come plain. Cupcakes obviously has a whole lot of frosting. If you want to add something on top of your muffin, then it can be streusel that will add up to a different texture and flavor in addition to that of the muffin.

1. Pre-heat oven to 200 degree C. Butter muffin pans. You can also line them with cupcake liners.

2. Sift together all-purpose flour, baking powder, baking soda, salt and cocoa powder. Add in both the sugars and mix well.

3. In a bowl add the eggs and beat using balloon whisk. Add the melted butter, processed curd and vanilla extract and whisk until combined.

4. Make a well in the center of the dry ingredients. Pour the wet mixture and mix it gently until combined. Do not over mix

5. Add the boiling water and mix gently again, until combined well.

6. Add in half of the chopped chocolate into the batter and fold them gently until combined.

That is the final batter.

7. Scoop the batter gently into the prepared muffin cups and top them with the remaining chopped chocolate. Bake in pre-heated oven at 200 degree C for 10 minutes. Then reduce heat to 180 degree C and continue to bake for 15 to 18 minutes until a tooth pick inserted into the center of a muffin comes out clean.

8. Cool on wire rack until warm to handle or until they are completely cool. Serve them fresh.

They are good in room temperature for couple of days. Refrigerate for a week. Microwave for 10 or 20 second bursts before serving. They will freeze well for about a month.