Very Chocolate Muffin

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line two 12-cup standard muffin tins (2 1/2 inches top diameter and 1 1/4 inches deep) with paper liners.
3. 3
   Set aside.
4. 4
   Place 10 ounces of the bittersweet chocolate and the butter in a stainless bowl over simmering water to melt.
5. 5
   Set aside.
6. 6
   Put the egg yolks in the bowl of a stand mixer and whisk in 1/2 cup of sugar.
7. 7
   Place the bowl over simmering water, and whisk until yolks reach about 120F.
8. 8
   Mount the yolks on a stand mixer fitted with a whisk attachment.
9. 9
   Whip at high speed until yolks triple in volume.
10. 10
    Transfer the yolks into a 3 quart stainless bowl.
11. 11
    Set aside.
12. 12
    Place the whites in a clean bowl of a stand mixer fitted with the whisk attachment.
13. 13
    Whip on medium speed until whites become frothy.
14. 14
    Add cream of tartar and increase mixer speed to high.
15. 15
    When the whites begin to form soft peaks, add 1 cup of sugar and continue to whip to a shinny firm peak.
16. 16
    Using a spatula, fold the melted chocolate into the yolk mixture.
17. 17
    Carefully fold in whites and flour in 3 additions.
18. 18
    Fold in the milk and the remaining dark chocolate pieces, just until incorporated.
19. 19
    Do not over-mix.
20. 20
    Using a tablespoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.
21. 21
    Bake on the middle shelf of the oven until the top of the muffins form a crust, 20 to 25 minutes.
22. 22
    Remove from oven, and allow to cool for 30 minutes.