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Chocolate mocha coconut muffins

(5 ratings)

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muffins
muffins
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

The combination of dark chocolate and coffee makes these muffins a delicious grown up treat - they're easy to make and even easier to eat!

Ingredients

  • 100g dark chocolate
  • 100g butter
  • 3tbsp cocoa powder
  • 1 shot espresso or 1tsp instant coffee granules dissolved in 1tbsp hot water
  • 200g refined spelt (or plain) flour
  • 150g light brown muscovado sugar
  • ¼ tsp salt
  • 1tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 medium eggs, beaten
  • 100ml sour cream (or whole-milk yoghurt or half-fat crème fraiche)
  • 1tsp vanilla extract
  • 1-2 tbsp milk or water to thin (if needed)

For the glaze:

  • 100g butter
  • 100g dark chocolate
  • 1 heaped tbsp cocoa powder
  • 1tbsp strong coffee
  • 1tsp vanilla extract
  • 50g icing sugar, sifted
  • Handful desiccated coconut

The high moisture content from the sour cream and muscovado sugar keeps these muffins fresh for a couple of days if stored in an airtight container

Method

  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-cup muffin tin with muffin cups or parchment paper, or simply oil the insides of each cup.
  2. Put the chocolate, butter, cocoa powder and coffee in a heatproof bowl over a small saucepan containing a couple of centimetres of simmering water. Allow the mixture to melt to a smooth liquid and then take off the heat to cool slightly.
  3. Sift the flour, sugar, salt and raising agents in to a large bowl, stir together and make a well in the middle. Add the beaten eggs, sour cream and vanilla extract, and stir through 3-4 times before stirring in the melted chocolate mix. If the mixture is very dense, add a couple of tablespoons of milk or water to thin it a little, until it has a thick mousse-like consistency.
  4. Use an ice cream scoop or dessert spoon to scoop the mixture in to the muffin cases, filling them about two-thirds full. Bake for 20-25 minutes on the upper-middle shelf of the oven until firm to the touch. Leave to cool on a wire rack while you make the glaze.
  5. For the glaze, melt the butter, chocolate, cocoa and coffee in a heatproof bowl over simmering water, and then remove from the heat and add the vanilla and icing sugar, stirring well to combine in to a smooth icing.
  6. Use to glaze the cooled muffins and sprinkle with desiccated coconut to finish.

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