Recipe courtesy of Grace Choi.
2-1/2 cups bread flour
1/4 cup dark cocoa powder
1/2 cup sugar
1 teaspoon salt
1 envelope Fleischmann's® RapidRise yeast
1/2 cup butter
1-1/4 cups milk
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup milk chocolate chips
2/3 cup drained canned cherries
Combine 1-1/2 cups bread flour, cocoa powder, sugar, salt and undissolved yeast in a large mixer bowl
Heat butter, milk and vanilla until very warm (120° to 130°F). Add to dry ingredients and mix at medium speed of electric mixer for about 2 minutes. Add egg and remaining 1 cup bread flour gradually, mixing until batter becomes smooth and sticky. Fold in chocolate chips and cherries.
Let batter rest for 10 minutes, then portion evenly into a greased standard (2-1/2 inch) 12-cup muffin pan. Let rise for about 1 hour or until doubled.
Bake in preheated 375°F oven for about 20 to 25 minutes.