12 ounces semisweet chocolate, chopped coarsely
1/2 cup (1 stick) unsalted butter
1/2 cup sour cream
1 cup sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cup semisweet chocolate chips
1/4 cup coarsely chopped macadamia nuts
1/4 cup white chocolate chips
Preheat oven to 350 degrees F. Lightly oil the top surface of a 12-cup muffin tin. Line the cups with paper liners.
In a double boiler, melt the chopped semisweet chocolate with the butter and stir until smooth. Remove from the heat and stir in the sour cream. In a small bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer, beat the eggs and sugar until light and pale, about 5 minutes.
Beat in the chocolate mixture and the vanilla. Add the flour mixture and 1 cup of the semisweet chocolate chips. Spoon the batter evenly into the prepared muffin cups. Top with the remaining 1/4 cup semisweet chips, the macadamia nuts and the white chocolate chips. Bake in a 350 degree F oven for 20-25 minutes or until wooden pick inserted in center comes out clean. Put the muffin tin on a wire rack to cool for 15 minutes. Then remove the muffins to cool completely.
Makes 12 muffins.