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Double Chocolate Espresso Muffins

10/15/2012

5 Comments

 
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     During the summer months, I'm rather lukewarm towards chocolate. Desserts made with berries and stone-fruit are what I'm craving.  But once the temperatures cool, chocolate works its way back into my baking.  I've been slowly rebuilding my chocolate inventory over the past few weeks, so when that chocolate urge hits, I have available what I need.  Bittersweet, milk, and white chocolate are purchased in bulk.  Natural and Dutch cocoa are picked up by the bagfuls at Penzey's.  And semi-sweet chocolate chips, that have endless uses, are stored in a large French canning jar in my cupboard.

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     And, the chocolate urge just hit big-time.  I've had this recipe on file for several months, and today was the perfect day -- cool and drizzly -- to mix up this intense chocolate batter.  These are excellent with a glass of ice-cold milk.  I know this to be true -- I ended up having two!
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                         adapted recipe by Yvonne Ruperti | via Serious Eats
• 2 cups (10 ounces) all-purpose flour
• 1/2 cup (1 1/2 ounces) cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (5 1/4 ounces) granulated sugar
• 2 large eggs
• 1/3 cup canola oil
• 1 cup plus 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon espresso powder
• 1 1/4 cups mini chocolate chips, divided

PREHEAT OVEN TO 375˚F
1.  Line 16 muffin cups with paper.  Set aside.
2.  In a large bowl, combine the flour, cocoa, baking powder, baking soda, salt, and granulated sugar.
3.  In the bowl of an electric mixer, whisk the eggs until thick and pale yellow.  Mixing slowly, add the canola oil, milk, vanilla, and espresso.  Increase speed, and mix just briefly, until well-combined.  Add the dry mixture to the liquid at low speed and mix just until combined.  Stir in 1 cup of the chocolate chips.
4.  Divide the batter evenly between the 16 muffin cups.  Sprinkle the remaining 1/4 cup mini chocolate chips evenly over the batter. 

5.  Bake on the middle rack of preheated oven for approximately 18-20 minutes, or until done.


TAKE a LOOK:





5 Comments
Julia | JuliasAlbum.com link
10/15/2012 08:42:24 am

These muffins look so appetizing! I don't drink coffee, but would love the taste of express in my muffin.

Reply
Christine link
10/16/2012 11:01:33 pm

Love espresso (not Starbucks though, too burnt tasting for my taste). I'd almost be afraid to make these since I'd probably inhale them all! What espresso powder do you use by the way? And where do you get yours if I may ask?

Reply
Eileen
10/17/2012 02:02:30 am

Christine -- I use Medaglia D-Oro and buy it at Whole Foods, although you should be able to find it at most grocery stores.

Reply
Kate
10/17/2012 01:00:50 pm

i just made chocolate bread pudding all creamy and custardy for a dinner party. I added instant espresso to the recipe.. it really gives it a deeper chocolate flavor. These look beautiful! Wish I had one right now..I'd raise my glass (of milk) along with you!

Reply
Coffee capsules link
2/17/2014 12:30:39 am

This must be absolutely amazing! Many thanks for the share, will definitely give it a try in one of the weekends to come!

Reply



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