Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line two 12-well muffin trays with paper liners.
Step 2
Heat the
Water (120 mL)
in a small pot to a low boil, then stir in the
Instant Espresso Powder (15 g)
until it is fully dissolved. Take the pot off of the heat and let it cool.
Step 3
While it cools whisk the
All-Purpose Flour (220 g)
,
Granulated Sugar (150 g)
,
Unsweetened Cocoa Powder (10 g)
,
Baking Powder (10 g)
,
Baking Soda (1 g)
and
Salt (2 g)
together in a large whisking bowl.
Step 4
Whisk the
Mascarpone Cheese (225 g)
,
Milk (240 mL)
,
Eggs (2)
, and cooled espresso liquid together in another bowl until smooth.
Step 5
Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a rubber spatula and fold in the
Chocolate Chips (170 g)
.
Step 6
Use a 1.5 inch cookie scoop to distribute two scoops of the batter into each lined muffin well.
Step 7
Bake the muffins for about 20 minutes, rotating the trays halfway through so that they bake evenly. Use a toothpick inserted in the center of a couple of them to make sure they are baked through. It should come out cleanly.
Step 8
When they are done, let them cool in the muffin trays for a few minutes, then remove them to finish cooling completely. Serve them as a wonderful breakfast or pick me up snack! They will keep for two days in a sealed container.
