Coffee and Cream Chocolate Muffins
I adore the combination of chocolate and coffee, and with this recipe I was trying to create a chocolate muffin that combines all the flavors I love. The cute presentation is just a bonus.
First published:
Last modified:
Coffee and Cream Chocolate Muffins:
Equipment:
- 6 holes Muffins Tin
Recipe: 6 Muffins
| Ingredient | Amount (g / units) |
| Dark Chocolate (55%) | 35g |
| Heavy Cream (38%) | 25g |
| Milk | 25g |
| Vegetable Oil | 25g |
| Softened Unsalted Butter (Room Temperature) | 50g |
| Eggs | 50g |
| White Granulated Sugar | 50g |
| Dark Brown Sugar | 25g |
| Salt | 1/8 tsp |
| Vanilla Extract | 1/2 tsp |
| All Purpose Flour | 100g |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1/8 tsp |
| Dutch Processed Cocoa Powder | 15g |
| Powdered Coffee | 3/4 tsp |
| Almond Meal | 25g |
| Dark Chocolate Chips (55%) | 38g |
For decoration and filling:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g |
| Melted Dark Chocolate | 40g |
Cake preparation and assembly instructions:
- Thoroughly grease the muffins tin with some butter and set to the side.
- Preheat your oven to 160C (fan mode on), placing a baking rack at the lowest shelf inside your oven.
- In a bowl, microwave together the dark chocolate, heavy cream and milk. Mix until smooth and set to the side to cool down.
- In a bowl, using a handheld electric mixer or a standing mixer fitted with the paddle attachment, cream together the butter, sugar, salt and vanilla, on medium-high speed, until the mixture is light and airy (about 3-4 minutes).
- Gradually add the oil, while keeping the mixer on slow speed.
- In a small bowl, whisk the eggs very well. Gradually add the eggs to the butter mixture (8-10 parts).
- Sift the dry ingredients over the butter mixture: flour, cocoa, coffee, almond meal, baking powder and baking soda, and fold them inside until 50% incorporated. Add in the chocolate chips and fold into the batter until fully combined.
- Pour the batter to the holes of your prepared muffin tin (about 52g per muffin). Take care not to fill the holes all the way through, just about 3/4 of the way (we will be slicing off the dome after the cupcakes are baked).
- Bake for 20 minutes. Cool down completely on top of a cooling rack and unmold after 10 minutes.
Assembly:
- Using an apple corer, take the center piece out of each muffin.
- Beat the heavy cream and sugar to stiffly whipped cream that is still soft piping consistency. Transfer the cream to a piping bag fitted with a closed star piping tip, no. 844.
- Pipe small dark chocolate drips around the edge of each muffin, fill the holes with cream and top with some more cream.
