200 grams sugar
120 grams butter
3 medium eggs
1 teaspoon vanilla
150 ml freshly brewed espresso
100 ml milk
20 grams unsweetened cocoa powder (4 levelled tablespoons)
150 grams plain flour
30 grams cornflour (cornstarch)
2 teaspoons baking powder
½ teaspoon baking soda
Preparation
First sift the flour with the cornflour (cornstarch), baking powder and baking soda, and set it aside. Make the espresso, add piping hot milk, mix and pour it over the cocoa powder, stir well to dissolve the cocoa and set it aside to cool down. Beat the softened butter with the sugar, on high, until light and fluffy, then beat in the eggs, one at a time, beating well after each, then beat in the vanilla.
Add one third of the dry ingredients to the batter and mix it in, then add one third of the espresso and cocoa mixture and mix it in as well, and repeat until you use up all of the ingredient. Immediately divide the batter between 15 muffin cups, lined with paper liners, and bake in a preheated oven at 200˚C (395˚F), for 12-15 minutes. Serve warm or cold.
Baker's note: As they do not have a lot of baking powder in them, do not expect them to rise quite a bit or have a dome.
A chocolate muffin with coffee is just the perfect snack for me!
ReplyDeleteDivno izgledaju! :)
ReplyDeleteJa ne pijem kavu, niti sam je ikada pila, ali obožavam kombinaciju čokolade i kave tipa čokoladice Mercie ili ovakvi kolači s kavom. Definitivno bilježim i ovaj recept! :)
ReplyDeleteJako fino, isprobala sam nešto slično. Samo, zamisli što mi se dogodilo. Ispećem ja te muffine i onako za doručak smažem dva koliko su bili fini i mirisni. I nakon pola sata se počnem tresti, zlo mi je, strašno... Kavu ne pijem, a tada sam saznala da mi i najmanja količina toliko škodi da ću ih od sada samo peći, ne i kušati.
ReplyDelete