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
50 grams
grated Hazelnuts
1 tablespoon
1 ½ teaspoons
½ teaspoon
1
50 grams
60 milliliters
50 grams
100 milliliters
150 milliliters
For baking
1
Butter ((or 24 mini baking cups)
For decoration
125 grams
24

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.