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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The smooth silkiness of coffee liqueur adds a luxurious taste to these incredibly rich, dark chocolate and coffee muffins. Sensational for Mom's breakfast in bed, or for a sinfully decadent midnight snack. (Note: this recipe yields 12 muffins so use either two 6-muffin tins or one large 12-muffin tin. Read more . You can grease the tins instead of using paper liners but they won't be as pretty for mom's special treat!) Recipe from the Supermarket Guru Ingredients:
2 cups self-raising flour |
1/2 cup cocoa powder |
1 cup sugar |
1 large egg, lightly beaten |
1 stick butter, melted |
1/2 cup sour cream |
3/4 cup milk |
7 ounces of chocolate, chopped |
1 tablespoon coffee liqueur (tia maria or kahlua) |
2 tablespoons pulverized coffee |
2 teaspoons boiling water |
powdered sugar for dusting |
Directions:
1. Heat oven to 350°F.
2. Lightly beat the egg in a small bowl.
3. Melt the butter in a small pan and set aside.
4. Boil water and mix two teaspoons water with two tablespoons of pulverized coffee (it will form a paste.)
5. Chop the block of chocolate into small chunks.
6. Line a muffin pan with paper liners.
7. In a large bowl sift the flour and cocoa together then add in the sugar and fluff until mixed.
8. Add in the beaten egg, melted butter, sour cream, milk, chopped chocolate chunks, coffee liqueur, and the coffee.
9. Stir just until combined, then pour into the muffin pan allowing 1/3 of the space for the muffins to rise.
10. Bake at 350°F. for about 25 minutes or until muffins are done.
11. To check for doneness insert a toothpick into the center of a muffin;
12. it should come out clean.
13. Remove the pan from the oven and remove the muffins from the pan to a wire rack and allow to cool slightly.
14. Serve warm, dusted with powdered sugar, as desired.
15. Recipe doubles easily.
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