- 8
Ingredients
- 4 teaspoons espresso powder, divided
- 1/2 cup water, divided
- 1/2 cup canola oil
- 1/2 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup cocoa
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips, divided
Preparation
Step 1
Preheat oven to 350 degrees. Line 8 cups of a standard muffin tin with paper liners. Lightly coat with non-stick cooking spray.
In a small bowl, stir 2 teaspoons espresso powder into 1/4 cup water. Add oil, agave nectar and vanilla extract and stir until thoroughly combined.
In a medium bowl, mix together all-purpose flour, whole-wheat flour, cocoa, sugar, baking powder and salt. Add in espresso mixture and 1/2 cup chocolate chips and stir until just combined. Divide mixture evenly among the 8 muffin cups. Smooth tops, if necessary. Bake for 10 to 15 minutes or until just done. Do not overbake. Remove cakes to a rack to cool.
In a 1-cup heatproof measuring cup, dissolve 2 teaspoons espresso powder with 1/4 cup water. Heat for 1 minute in microwave. Stir in chocolate chips and let sit for 1 minute, then stir to melt chocolate. If chips aren’t completely melted, microwave in 20-second bursts and stir until mixture is smooth. Dip tops of the cooled cakes into the glaze.