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Ingredients
- 1/2 cup (4 oz.) unsalted butter
- 1 1/3 cup (10 oz.) brown sugar
- 3/4 tsp. baking powder
- 1 1/2 tsp. espresso powder
- 1 tablespoon (1/2 oz.) vanilla extract
- 2 large eggs
- 2/3 cup (2 oz.) Dutch-process cocoa
- 1 1/2 cups (6 1/2 oz.) all-purpose flour
- 2 cups (12 oz.) semisweet chocolate chips
Preparation
Step 1
Preheat oven to 350. Lightly grease a mini-muffin pan.
In medium bowl, cream together butter, sugar, baking powder, espresso powder, and vanilla. Add eggs, beating until smooth. Stir in cocoa powder, then the flour; the dough will be stiff. Mix in chocolate chips.
Drop dough by tablespoonfuls (approx. 1 1/2" balls) into prepared mini-muffin cups (a tablespoon scoop is perfect).
If using an aluminum mini-muffin pan, bake for 15 minutes. If using a silicone mini-muffin pan, bake for 21 minutes. The muffins won't look "quite done" in the center.
Remove the mini-muffins from the oven and allow to cool for 20 minutes.
Yield: 24 mini-muffins