Coffee and Cream Chocolate Muffins

@under_baked

Coffee and Cream Chocolate Muffins. This is a recreation of the smaller chocolate muffins, infused with coffee, garnished with chocolate ganache and filled with whipped cream. Coffee gives such a nice boost to the chocolate flavor and it makes me wonder why do many recipes involving chocolate omit it. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #caketoks #chocolatemuffins #muffinideas

♬ i drank too much coffee – demon gummies

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

IngredientAmount (g / units)
Dark Chocolate (55%)35g
Heavy Cream (38%)25g
Milk25g
Vegetable Oil25g
Softened Unsalted Butter (Room Temperature)50g
Eggs50g
White Granulated Sugar50g
Dark Brown Sugar25g
Salt1/8 tsp
Vanilla Extract1/2 tsp
All Purpose Flour100g
Baking Powder1/2 tsp
Baking Soda1/8 tsp
Dutch Processed Cocoa Powder15g
Powdered Coffee3/4 tsp
Almond Meal25g
Dark Chocolate Chips (55%)38g

For decoration and filling:

IngredientAmount (g / units)
Heavy Cream (38%)120g
White Granulated Sugar12g
Melted Dark Chocolate40g

Cake preparation and assembly instructions:

  1. Thoroughly grease the muffins tin with some butter and set to the side.
  2. Preheat your oven to 160C (fan mode on), placing a baking rack at the lowest shelf inside your oven.
  3. In a bowl, microwave together the dark chocolate, heavy cream and milk. Mix until smooth and set to the side to cool down.
  4. 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).
  5. Gradually add the oil, while keeping the mixer on slow speed.
  6. In a small bowl, whisk the eggs very well. Gradually add the eggs to the butter mixture (8-10 parts).
  7. 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.
  8. 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).
  9. Bake for 20 minutes. Cool down completely on top of a cooling rack and unmold after 10 minutes.

Assembly:

  1. Using an apple corer, take the center piece out of each muffin.
  2. 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.
  3. Pipe small dark chocolate drips around the edge of each muffin, fill the holes with cream and top with some more cream.
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Coffee and Cream Chocolate Muffins מאפינס שוקולד קצפת וקפה

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Coffee and Cream Chocolate Muffins מאפינס שוקולד קצפת וקפה

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