Chocolate-coffee muffins
4 servings
60 minutes
Chocolate-coffee muffins are a refined dessert that combines rich bitter notes of chocolate and the aroma of invigorating coffee. Their history is rooted in Russian culinary traditions, where baked goods with cocoa and coffee gained special popularity due to their harmonious taste and warming effect. The muffins are airy, slightly moist, with a delicate, velvety aftertaste. They are perfect for morning coffee or as an elegant addition to evening tea time. The preparation process adds special charm: first, the ingredients reveal their flavor nuances and then unite into a tender dough that transforms into true gastronomic poetry. These muffins are not just a dessert but a moment of enjoyment that awakens the senses and creates coziness.
1
Pour hot coffee over chocolate and cocoa, mix until dissolved and homogeneous. Place in the refrigerator to cool.
- Freshly brewed coffee: 90 ml
- Cocoa powder: 1 tablespoon
- Dark chocolate: 40 g
2
Then we mix the dry ingredients, including sugar (the last 5). In the cooled chocolate mixture, we add butter, then an egg, and whisk. Gradually add the mixed dry ingredients. The dough will be liquid.
- Vegetable oil: 40 ml
- Chicken egg: 1 piece
- Sugar: 75 g
- Salt: pinch
- Baking soda: 0.3 teaspoon
- Vanillin: pinch
- Wheat flour: 50 g
3
Pour the batter into molds and bake for 15 minutes at 180 degrees (20 minutes for larger molds). Check readiness with a toothpick. Remove and let cool completely.
