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RECIPE
12 INGREDIENTS8 STEPS50min

Chocolate Espresso Muffins

4.8
4 Ratings
These chocolate espresso muffins are so delectable and flavorful! They're perfect in the morning to have with a good cup of coffee.
Chocolate Espresso Muffins Recipe | SideChef
These chocolate espresso muffins are so delectable and flavorful! They're perfect in the morning to have with a good cup of coffee.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
50min
Total Time
$0.86
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1/2 cup
Water
2 Tbsp
Instant Espresso Powder
1 3/4 cups
2 Tbsp
Unsweetened Cocoa Powder
1 Tbsp
Baking Powder
1/4 tsp
Baking Soda
1/4 tsp
1 cup
Mascarpone Cheese
1 cup
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Nutrition Per Serving

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CALORIES
273
FAT
12.3 g
PROTEIN
5.0 g
CARBS
35.9 g

Author's Notes

Yields 24 minutes.

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 (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.
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Nutrition Per Serving
Calories
273
% Daily Value*
Fat
12.3 g
16%
Saturated Fat
7.3 g
36%
Trans Fat
0.0 g
--
Cholesterol
63.5 mg
21%
Carbohydrates
35.9 g
13%
Fiber
1.1 g
4%
Sugars
18.3 g
--
Protein
5.0 g
10%
Sodium
254.8 mg
11%
Vitamin D
0.2 µg
1%
Calcium
219.2 mg
17%
Iron
5.9 mg
33%
Potassium
632.9 mg
13%
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