CAYENNE SALTED DOUBLE CHOCOLATE MUFFINS

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F.
Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.
Pour the milk, coffee, Extravagonzo Red Chili Culinary Oil, egg, and vanilla into the bowl. Mix the dry and wet ingredients together until just combined. Add the chocolate chips.
Spoon into a prepared muffin tin, filling each cup about ¾ full. Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops.
Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze. Add milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.
After muffins have cooled, drizzle with glaze and sprinkle with a pinch of Cayenne Hot Pepper Sea Salt. Serve with a glass of milk!