Espresso Mini Muffins

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Espresso Mini Muffins
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
24
For the batter
200 grams Pastry flour
50 grams grated Hazelnuts
1 tablespoon cocoa powder
1 ½ teaspoons Baking powder
½ teaspoon baking soda
1 egg
50 grams sugar
60 milliliters vegetable oil
50 grams Mocha flavored chocolate
100 milliliters cold Espresso
150 milliliters Buttermilk
For baking
1 Mini muffin baking tin (24 wells)
butter ((or 24 mini baking cups)
For decoration
125 grams Dark chocolate
24 Coffee bean
How healthy are the main ingredients?
Espressosugaregg

Preparation steps

1.

For the batter, mix the flour, hazelnuts, cocoa powder, baking powder and baking soda. Finely grind the chocolate and stir into the flour mixture.

2.

In another bowl, beat the egg, sugar, oil, mocha-flavored chocolate, espresso and buttermilk. Stir in the flour mixture until just combined.

3.

Grease the muffin tin or line the wells with paper baking cups. Pour in the batter and bake for about 15 minutes at 180°C (approximately 350°F). Remove and let cool slightly in the pan. Cool completely on a wire rack.

4.

To decorate, melt the chopped chocolate over a hot water bath. Let cool and brush over the muffins. Decorate each muffin with a coffee bean, let dry and serve.