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Use eggs.
You need white sugar.
You need to prepare heavy cream.
Provide cocoa powder.
Provide baking powder.
You need salt.
You need all purpose flour.
You need chocolate chunk (dark / semi sweet chocolate).
Use vanilla extract.

I'm extremely picky when it comes to muffins. I hate when they're rubbery, dry or oddly squishy. The texture has to be JUST right! These gorgeous Double Chocolate Muffins boast a sky-high domed top and a soft cake-like centre that's absolutely PACKED with chunks of chocolate.

Chop or break the chocolate bar.
Pre-heat your oven to 180°C with top and bottom heat..
Crack the eggs into mixing bowl, beat the eggs for a minute..
Add sugar, salt, vanilla extract. Mix it well with the egg mixture. Set aside..
In another bowls, beat the heavy cream until just smooth..
Add cocoa powder into the beated cream. Mix it well with spatula..
Add the cream mixture into the egg mixture. Mix them well with mixer..
Add the sifted baking powder and flour into the batter mixture. Mix them well untik it is incorporated..
Add the chopped chocolate bar and fold it into the chocolate batter mixture..
Prepare the muffin tin with the muffin cup's paper. Use a ice scooper or spoon, place the batter into the cups..
Bake them for 20 minutes in 180°C..
After 20 minutes, check the muffin by sticking in a needle into the muffin. If it comes out clean, the muffin is done. Let it cool down. Ready to serve..

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