MAKES 12 MUFFINS
12个马芬的量
SERVING:These are delicious warm, served on their own or with some good black cherry jam.
它们在温热的时候非常美味，直接吃或者配好的黑莓酱也可。
STORING:Wrapped well, these will keep at room temperature overnight; they can be given a quickwarm-up in a 350-degree-F oven, or just split and toast them. Wrapped airtight, they can be frozen for up to 2 months. Rewarm in a 350-degree-F oven, if you’d like, or split and toast them.
储存：包装好，这些甜点在室温下可以过夜，然后在175摄氏度的烤箱中能够快速加热再吃。或者干脆切开烤着吃。密封包装，能够在冰箱中放2个月，然后再在175摄氏度下加热再吃即可~
材料：
¾ stick (6 tablespoons) unsalted butter
6汤匙无盐黄油
4 ounces bittersweet chocolate, coarsely chopped
大约110克苦甜巧克力，切碎
2 cups all-purpose flour
2杯普通面粉
⅔ cup sugar
2/3杯糖
⅓ cup unsweetened cocoa powder, sifted
1/3无糖可可粉，过筛
1 tablespoon baking powder
1汤匙泡打粉
½ teaspoon baking soda
半茶匙小苏打
½ teaspoon salt
半茶匙盐
1¼ cups buttermilk
1¼白脱牛奶
1 large egg
1只大鸡蛋
1 teaspoon pure vanilla extract
1茶匙纯香草精
步骤：
GETTING READY:Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
准备：在烤箱中部放上烤架，预热175摄氏度，在一个有12个马芬模具上涂抹黄油，或者在磨具里面放上马芬纸杯，或者，把马芬模具放在烤架上。
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
把黄油和一半的巧克力加入到一只碗里，然后在锅里加沸水，把碗放在沸水中，让巧克力和黄油融化，然后移开。
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough—a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
在一只大碗里，加入面粉、糖、可可粉、小苏打和泡打粉，以及盐，然后搅打。在另一只碗里，搅打白脱牛奶、鸡蛋和香草精，直到它们混合好。把这些液体以及刚刚融化的黄油巧克力倒入面粉混合物中，快速混合好。搅拌进去剩下的切碎的巧克力，把马芬面团均匀分到12只马芬磨具里面。
Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
烤大约20分钟，或者你用小叉子戳一下中央，出来是干净的就熟了。拿出来冷却5分钟，然后取出来开吃~
特别说明：这道甜品出自大神Dorie Greenspan哦~
