Quick Chocolate Coffee Muffins
12 servings
30 minutes
Quick chocolate-coffee muffins are the perfect blend of rich chocolate flavor and aromatic notes of strong coffee. Their history traces back to bakers experimenting to combine coffee's energy with the tender texture of muffins. Made with milk, cocoa, and vanilla sugar, they possess softness and a light airiness. These miniature treats are great for a morning breakfast, cozy tea time, or a quick snack with coffee. With their simple preparation and accessible ingredients, they are an excellent choice for those who appreciate tasty and fragrant desserts but don't want to spend much time cooking. Muffins can be served with powdered sugar or chocolate cream, while a hint of cinnamon adds special depth to their flavor.
1
First, beat the eggs with sugar. Add strong cooled coffee, milk, and vegetable oil.
- Chicken egg: 2 pieces
- Sugar: 250 g
- Strong (dark) coffee: 80 ml
- Milk: 120 ml
- Vegetable oil: 130 ml
2
Add a pinch of salt, baking powder, cocoa, flour, and a little cinnamon (optional). Mix well with a whisk.
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
- Cocoa powder: 5 tablespoon
- Wheat flour: 300 g
3
Grease the molds with butter and dust with flour, powdered sugar, or cocoa to make it easier to remove the muffins later. You can also use special paper muffin liners.
4
Fill the molds 2/3 full, as the cupcakes will rise during baking.
5
Bake in a preheated oven at 180 degrees for 25-30 minutes. You can check for doneness with a match or toothpick; it should come out clean but slightly moist.
