Triple Chocolate Espresso Muffins
Perfect, gooey chocolate muffins that it moist and rich doesn't get much better, unless you add espresso
Ingredients
- 1½ cups all purpose flour I like subbing ½ cup with cake flour
- ½ cup dark or dutch cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- pinch of salt about ½ tsp
- 4 tbsp freshly brewed espresso cooled for 5-10 minutes
- 1 cup buttermilk or whole milk + 1 tbsp of white vinegar combined
- ½ cup (8 tbsp) unsalted butter melted
- 2 eggs
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
- ½ cup mini milk chocolate chips
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 425°. Line a 12 tin muffin pan with paper liners.
- In a large bowl or stand mixer, combine flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the espresso, milk, sugar ,eggs, and vanilla. Once eggs are fully incorporated, slowly pour in the slightly cooled melted butter.
- Slowly add the wet ingredients to the dry ingredient bowl, using a wooden spoon or rubber spatula to carefully fold ingredients together. Be careful not to over-mix.
- Once the batter is pretty well combined and no longer streaky, fold in the chocolate chips.
- Use a large spoon or ice cream scoop to scoop about 3-4 tbsp of batter into each paper liner. Top each muffin with a few additional chocolate chips.
- Place the muffin tin in the oven for 5 minutes, then reduce the temperature to 350, and continue to cook another 10-13 minutes, or until a toothpick comes out of the center of a muffin clean (melted chocolate chips don't count!)
- Once done, remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
- Dust with powdered sugar and serve immediately or allow to cool to room temperature before enjoying!