Mini Mocha Muffins
These are terrific treats - so scrumptious, don't be surprised if everyone comes back for more!
Tins for mini muffins are readily available wherever kitchen goods are sold. Look for the newest silicone ones; they make clean up a breeze.
This recipe makes about 48 mini muffins.
Mini Mocha Muffins Ingredients:
½ cup freshly brewed espresso or regular coffee brewed extra strong
1 tablespoon unsweetened baking cocoa
¾ cup granulated sugar
1 2/3 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 large eggs
2/3 cup sour cream
1/2 cup coarsely chopped walnuts (optional)
2 ounces semi-sweet chocolate chips, chopped (not optional, gotta have chocolate)
Preheat the oven to 400°F.
Grease the muffin tins and set aside.
In a small saucepan, bring the espresso or coffee to a boil, then add 3/4 cup of the sugar and the cocoa and stir frequently until the sugar dissolves.
Continue to heat, about 4 minutes, until the mixture is reduced to ¼ cup.
Remove the pan from the heat and allow to cool to room temperature.
In a small bowl, combine the flour, baking powder, baking soda, and salt and set aside.
In a large bowl, cream together the butter and 2 tablespoons of the sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition.
Pour in the coffee mixture and beat until the mixture is well blended.
Fold in half the dry ingredients using a rubber or silicone spatula, then fold in the sour cream and the remaining flour mixture.
Add the nuts and the chocolate chips making sure the batter is completely mixed.
Fill muffin cups 3/4 full.
Bake 15-17 minutes at 400°F.