I have to make 40 muffins for my 6 year old class tomorrow are there any easy choclate recipes? Please help!?

Answer 1

Go to allrecipes.com
It is an awesome site with recipes posted by cooks like you and me and the great thing is people who try the recipes come back and rate and review them. I find the reviews invaluable as to what works and what doesn't.

Answer 2

This is a great recipe... Ok, they're not chocolate, but they have chocolate chips and they're easy to make

Chocolate Chip Muffins

2 C all-purpose flour
½ C white sugar
3 tsp baking powder
½ tsp. salt
¾ C milk
1/3 C vegetable oil
1 egg
¾ C mini semi-sweet choc. chips
3 Tbls. white sugar
2 Tbls. brown sugar

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, ½C sugar, baking powder, chocolate chips, and salt; mis well. In a small bowl, combine mild, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy).

Combine 3 Tbls. of whit sugar with 2 Tbls. of brown sugar. Set aside.

Fill cups 2/3 full with muffin batter. Sprinkle tops of muffins with the sugar mixture before baking.

Bake for 20 to 25 minutes or until toothpick inserted in cneter comes out clean. Cool 1 minute befor removing from pan.

Enjoy!

Answer 3

You could buy the chocolate muffins, and here is an idea for putting a strawberry inside, I think the kids would enjoy.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35909,00.html

Answer 4

Use cake mix from the market or buy them at the bakery. If you use the cake mix you'll need to frost them, suggest chocolate chips right out of the oven! Yes, they melt just a little and stay in place.

Answer 5

Just buy them. Why bother slaving away all day? Muffins are cheap...

Answer 6

Hi!!!
Here you go..."CLICK" ON THE WEBSITES BELOW FOR A PHOTO OF THESE CUPCAKES.

Chocolate-Peanut Butter Cupcakes

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 2 doz. or 24 servings, one cupcake each

1 pkg. (2-layer size) devil's food cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/2 cup peanut butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped

PREHEAT oven to 350°F. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min. (Cupcakes need to still be warm to fill.)
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. of the filling.
MICROWAVE whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.

KRAFT KITCHENS TIPS

How to
To frost with flair, dip top of cupcake into glaze, twist slightly and lift up.

-----------OR THIS ONE...

Mini OREO Surprise Cupcakes

Prep Time: 10 min
Total Time: 52 min
Makes: 24 servings, 1 cupcake each

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1-1/2 cups thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
SPOON cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
BAKE 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.

KRAFT KITCHENS TIPS

Storage Know-How
Store cupcakes in tightly covered container in refrigerator for up to 3 days.

-----------OR...I KNOW THAT THIS IS NOT A CHOCOLATE RECIPE, BUT IT IS ANOTHER OPTION...

Raindrop Poke Cupcakes

Prep Time: 10 min
Total Time: 3 hr 40 min
Makes: 24 servings, 1 cupcake each

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 tubes (0.68 oz. each) decorating gel
1/2 cup colored sugar
1 cup mini jelly beans

PREPARE cake batter as directed on pkg., using the egg white version. Pour evenly into 24 paper-lined or greased medium muffin cups, then bake as directed on package. Cool cupcakes in pan 15 min. Pierce cupcakes with large fork at 1/4-inch intervals.
STIR boiling water into dry gelatin at least 2 min. until completely dissolved; spoon over cupcakes. Refrigerate 3 hours.
SPREAD whipped topping over cupcakes. Draw umbrellas on cupcakes with decorating gel. Sprinkle with colored sugar; top with jelly beans. Store leftover cupcakes in refrigerator.

KRAFT KITCHENS TIPS

How To Thaw COOL WHIP
Thaw unopened 8-oz. tub of COOL WHIP in the refrigerator for 4 hours. Do not thaw in the microwave.