3 cups all purpose unbleached white flour
2 cups superfine sugar
1/2 cup chocolate/cocoa powder
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon salt
2 cups cold coffee
1 cup melted bittersweet dark chocolate
1 cup pure vegetable oil
1 teaspoon melted butter
Preheat oven to 350 F
Sift all the dry ingredients into a large bowl. Set aside. Blend all the wet ingredients together and fold into the dry.
Scoop into a lined 18 cup muffin pan 3/4 full.
Bake for 40 to 50 minutes or until a stick inserted into the center comes out clean.
Remove from the oven and place on a cooling rack to cool completely.
1/2 cup chocolate chunks (60%) or similar
1/2 cup heavy whipping cream
Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Brush a generous amount over the muffins.