Moist chocolate muffins

    30 min

    By adding strong black coffee to an easy sponge recipe you'll get the lightest and most moist choc muffins. You won't taste the coffee; it just makes the chocolate taste richer.

    Nottinghamshire, England, UK
    21 people made this

    Serves: 12 

    • 180g (6 oz) butter, softened
    • 180g (6 oz) caster sugar
    • 3 large eggs
    • 3 tablespoons cold strong black coffee
    • 150g (5 oz) self raising flour
    • 1 teaspoon baking powder
    • 30g (1 oz) cocoa powder
    • butter icing or melted chocolate for topping (optional)

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Pre heat oven 190 C / Gas 5. Line a muffin tin with paper cases.
    2. Using an electric mixer, cream together the butter and sugar till the mixture is a pale lemon colour.
    3. Add the eggs one at a time. Mix in the cold coffee.
    4. Sift flour, baking powder and cocoa in another bowl, then add the dry ingredients to the wet ingredients using the lowest speed of the electric mixer until just combined.
    5. Put mixture in muffin cases so they are 3/4 full. Bake until a toothpick comes out clean, about 15 to 18 minutes.
    6. Allow to cool on a wire rack and then decorate as desired. Smother the tops with butter icing or melted chocolate if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)