Cappuccino Cream Muffins with Chocolate Ripple
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate ripple | |||
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
brown sugar
lightly packed |
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | squares |
semi-sweet chocolate
semi-sweet, chopped, null, null |
*
|
| Batter | |||
| 2 | tablespoons |
instant coffee
|
*
|
| ½ | cup |
water
hot |
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ⅓ | cup |
butter
or margarine, melted |
|
| 1 | square |
semi-sweet chocolate
semi-sweet, melted, optional, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate ripple | |||
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
brown sugar
lightly packed |
|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | squares |
semi-sweet chocolate
semi-sweet, chopped, null, null |
*
|
| Batter | |||
| 3E+1 | ml |
instant coffee
|
*
|
| 118 | ml |
water
hot |
|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 79 | ml |
butter
or margarine, melted |
|
| 1 | square |
semi-sweet chocolate
semi-sweet, melted, optional, null, null |
*
|
Directions
Grease muffin cups or line with paper baking cups.
Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl.
Cut in butter until mixture resembles fine crumbs.
Stir in chopped chocolate. Set aside.
Batter: Dissolve coffee in hot water, cool.
Mix flour, sugar, baking powder, cinnamon and salt in a large Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400℉ (200℃) for 20 to 25 minutes or until firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.
