Chocolate Muffins- Dark & Chocolatty

Someone has said somewhere ' Without children, your house is clean and your wallet is full; but your heart is empty'. It's absolutely true. I can't think of a day without children. When they were off to grandma's place for vacations, we were found rattling around the cottage having very little things to do or no work to finish off. The empty nest would rather eat us, even if the situation is not going to be the same for so long-not more than a week or two. It may take a few days to get used to not hearing the sound of your child's footsetps in the house or that silence at the dinner table. It is then that we realize the importance of children in our life and that they are the most beautiful gifts one can ever have in his life.

In India, Childrens Day is celebrated on 14th of November, the birth-date of Jawaharlal Nehru (the first Prime Minister of India). I've never thought of celebrating  or never gave importance to this day other than wishing my kids, whereas  they did never forget to give me a card on Mothers Day. So this year I wanted to plan something special for them on that day. Insha Allah ! A mere hug can bring smile on their lips as a result of which their eyes light up and their face gives off a glow that is expansive enough to reach you and effortlessly make you reciprocate a sense of well-being. So what if we could offer a handful of surprises on their very special day. Who else is there to join me? I'll be posting a few wonderful kids-friendly recipes these 2 weeks and hope you'll defenitely send me your feedback and suggestions regarding this.

Its a must try recipe from  Ina Garten . The texture and flavour of these cupcakes can help you win the hearts of your li'l ones on their very special day coming up.

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
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Method:

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Preheat the oven to 170 C. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

 Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

 In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

 In another bowl, sift together the flour, cocoa, baking soda, and salt.

 On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).

Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.