Chocolate Cappuccino Muffins
I am not going to pretend {not I do normally, but you know..}.
These are not healthy.
But they are really good.
I usually do use a whole grain or grain free flour to help a little. I like to get a least SOME nutrients from them.
I have made these muffins several times over the last couple years and they are always a treat. They are more like a cupcake if you add the frosting, which I normally don’t do but the frosting is amazing.
I mean coffee and buttercream? Does it get any better?
Typically though I serve them without the frosting and they are still amazing. In fact I am having the last remaining muffin from this batch right now and I am completely enjoying myself.
FOR THE MUFFINS:- 2 packages Starbucks VIA Instant Coffee
- ½ cups warm milk
- ¼ cups melted butter
- 1 whole egg
- 1 teaspoon vanilla
- 1 cup coconut flour, whole wheat or all purpose flour (you get to pick, they all work)
- ⅓ cups granulated sugar
- 1-½ teaspoon baking powder
- ½ teaspoons salt
- 1 tablespoon cocoa powder
- 1 cup mini chocolate chips
FOR THE ICING (OPTIONAL): - 2 packs starbucks via
- 1 cup unsalted butter (2 sticks or ½ pound), room temperature
- 3-4 cups sifted powdered sugar
- ½ teaspoon table salt
- 1 tablespoon vanilla extract
- about a ¼ cup heavy cream (maybe a touch more)
- Preheat the oven to 375º.
- Line muffin cups with paper liners or butter
- Stir the via powder into the warm milk until dissolved. Next add the melted butter, egg and vanilla extract.
- In another medium bowl combine the flour, sugar, baking powder, and salt.
- Pour the wet ingredients into the dry and stir until smooth. Add the chocolate chips.
- Scoop into each muffin cup so each one is about ¾ full and bake for about 18 minutes.
- Allow to cool a few minutes and serve OR if you really want a sugar fix and little extra caffeine boost you can frost them! Which I highly recommend. But you must wash them down with more coffee because they. are. rich.
To prepare the frosting: - In a small bowl combine the heavy cream and via powder
- In the bowl of an electric mixer fitted with a paddle attachment beat the butter until smooth and then add the powdered sugar. You will have to beat for a bit but eventually the sugar and butter will come together in a smooth, thick sugary, buttery glob.
- Add the vanilla extract and the heavy cream and beat on medium high until it reaches desired consistency.
- Pipe or spread on the muffins and enjoy!
Original Recipe from: http://thepioneerwoman.com
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