Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (1/2 cup)
in a small pot to a low boil, then stir in the
Instant Espresso Powder (2 Tbsp)
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 (1 3/4 cups)
,
Granulated Sugar (3/4 cup)
,
Unsweetened Cocoa Powder (2 Tbsp)
,
Baking Powder (1 Tbsp)
,
Baking Soda (1/4 tsp)
and
Salt (1/4 tsp)
together in a large whisking bowl.
Step 4
Whisk the
Mascarpone Cheese (1 cup)
,
Milk (1 cup)
,
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 (1 cup)
.
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.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSParmesan Cream Shrimp Pasta
Beef Wellington
Apple Almond Butter Muffins
One Pan Cheesy Baked Gnocchi
Pancetta and Pea Ravioli in Asiago Beurre Blanc
Easy Breakfast Pie
Lobster Bisque
Whole Wheat Pita Bread
Crunchy Thai-Style Noodle Salad
Italian Quinoa Salad
Zoodle Mac and Cheese
Frozen Yogurt Blueberries
Spiced Floral Lemon Donuts
Quinoa Fusilli Aglio Olio
Roasted Garlic Mashed Potatoes
French Martini
Recommended Recipes
{{name}}