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–+ servings

Espresso Chocolate Muffins

Start your day with heavenly espresso chocolate muffins, a perfect blend of rich chocolate and bold coffee. Easy to make and a hit for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling and Decorating Time 30 minutes
Total Time 1 hour 3 minutes
Servings: 12 muffins
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g flour (Type 405)
  • 20 g baking cocoa
  • 3 tsp baking powder
  • 120 g sugar
  • 125 g butter
  • 2 size M eggs
  • 150 ml milk
  • 60 ml hot water
  • 4 tsp instant espresso powder
  • 60 g cream
  • 2 tsp instant espresso powder (for ganache)
  • 120 g white chocolate coating
  • 36 mocha beans for decoration

Equipment

  • 12-cup muffin tin
  • White paper muffin cases
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula

Method
 

  1. Preheat your oven to 180 degrees top/bottom heat (or 160 degrees for fan oven) and place 12 white paper cases in the muffin tin.
  2. In a mixing bowl, combine the flour, baking cocoa, baking powder, and sugar, mixing well until thoroughly combined.
  3. Melt the butter over a water bath, then mix it with the eggs and add to the dry ingredients, stirring until just combined.
  4. In a separate bowl, mix instant espresso powder with hot water, then stir into the milk and add to the dough.
  5. Fill each paper case with the batter about 2/3 full and bake for approximately 15-18 minutes.
  6. Let the muffins cool completely before removing them from the tin.
  7. For the ganache, boil the cream with the espresso powder, chop the white chocolate coating and stir into the hot cream until it melts.
  8. Let the ganache cool, then refrigerate for 30 minutes before spreading over the muffins and decorating each with 3 mocha beans.

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 65mgSodium: 140mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 500IUCalcium: 80mgIron: 1.5mg

Notes

For a richer flavor, add a pinch of salt to the dough. Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They freeze well for up to 2 months. Enjoy baking!
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