Cappuccino Cream Muffins with Chocolate Ripple

Name: Cappuccino Cream Muffins with Chocolate Ripple
Yield: 4
Cuisine: Fusion
Ingredients: flour; brown sugar; cinnamon; butter; chocolate, semi-sweet; instant coffee; water; flour; sugar; baking powder; cinnamon; salt; eggs; sour cream; butter; chocolate, semi-sweet

Submitted by lisaann

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

Chocolate ripple

CUP ALL-PURPOSE FLOUR

TABLESPOONS BROWN SUGAR
lightly packed

TEASPOON CINNAMON

TABLESPOONS BUTTER
or margarine

SQUARES SEMI-SWEET CHOCOLATE
semi-sweet, chopped, null, null *

Batter

TABLESPOONS INSTANT COFFEE *

CUP WATER
hot

2 ½

CUPS ALL-PURPOSE FLOUR

CUP SUGAR

TABLESPOON BAKING POWDER

TEASPOON CINNAMON

TEASPOON SALT

LARGE EGGS

CUP SOUR CREAM

⅓

CUP BUTTER
or margarine, melted

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.