Dark Chocolate Espresso Muffins

Chocolate and coffee are two things I seemingly can’t live without. This recipe is seriously the most delicious combo of the two I’ve ever created in my kitchen. Just don’t make the mistake of eating one or two of these at 11pm. There are good reasons for this:

a. Sleeping with a belly full of muffin isn’t ideal.

b. Sleeping is hard when you are pumped full of espresso beans!

Anyways, onto the the muffins in a  minute.

Today is the birthday of my very best friend, Julie! I won’t tell you how long we’ve been friends as some people, including me, may do the math and discover our true ages! #headinthesand

This is a little toast to her on her birthday.

To Julie, aka Julie the Best (Pest), aka Jules, aka Julie CHAPMAN! Here’s to the best year yet, with many triumphs, joy and celebration. You are a kind, giving and caring person. I’m so proud to know you and call you friend. Make a wish!

This is a great quote that I found on pinterest.

“True friendship isn’t about being inseparable, it’s about being separated  nothing changes”

All the very best and I hope you are being spoiled on your birthday:)

Now, onto the muffins! Julie, if you were here I would have totally given you this batch. But, as it were, Joe and I demolished them in your honour. You’re welcome!

Start with the main component of these babies which is 170 grams of chopped dark chocolate. I find using a serated knife the best for this task.

The next ingredient is freshly ground espresso. I got my beans from Tamp in Village Square. I have to say they really made this recipe. The flavour from the espresso was almost creamy.

 I whisked together spelt flour, cocoa powder, baking powder along with the ground espresso and chocolate in a large bowl and set aside.

In a medium bowl lightly beat the eggs then stir in the almond milk, turbinado and coconut sugars, coconut oil and vanilla.

Combine the two mixtures and stir until just combined. If you over stir the batter you can have little tunnels of air through the muffins.

Spoon your batter evenly between a dozen lined muffin wells and bake for about 20-22 minutes at 350.

I let these cool. About the same time it takes to make a nice cup of tea:)

These are decadently delicious. Enjoy one or two with a hot cup of tea and your best friend, if you’re lucky enough to be close:)

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Dark Chocolate & Espresso Muffins

Sharon Rhodes

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Cool 15 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 360 kcal

Ingredients

  

1x2x3x

• 2 cups spelt flour
• 1/3 cup cocoa powder
• 2 tbsp ground espresso
• 1 tbsp baking powder
• ½ tsp coarse sea salt
• 170 grams dark chocolate chopped into chunks
• 2 large eggs lightly beaten
• 1 cup almond milk
• ¾ cup coconut oil
• ½ cup turbinado sugar
• ½ cup coconut sugar
• 1 tsp vanilla

Instructions

 

• Preheat oven and line 12 cup muffin pan
• In a large bowl, whisk together flour, cocoa powder, espresso, baking powder, sea salt and chocolate chunks and set aside
• In a medium bowl, lightly beat the eggs then add in the remaining ingredients and stir well
• Pour the egg mixture into the flour mixture and stir until just combined
• Spoon into prepared liners and bake for 20-22 minutes, testing with a toothpick
• Let cool for 10-15 minutes

Nutrition

Calories: 360kcalCarbohydrates: 37gProtein: 5gFat: 21gSaturated Fat: 15gCholesterol: 27mgSodium: 152mgPotassium: 278mgFiber: 5gSugar: 16gVitamin A: 45IUCalcium: 88mgIron: 3.3mg

Keyword chocolate espresso muffins

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