Double Chocolate Mocha…Need We Say More?
Why I love baking muffins:
- I don’t have such a sweet tooth, and muffins aren’t as sweet as their cupcake look-a-likes.
- Muffin recipes are easy to tweak to create different flavor combinations.
- They’re a great on-the-go snack to have around.
- I can make them jumbo or mini…they’re so cute when they’re mini!
- Muffins give me a license to eat cake for breakfast.
- The batters come together quickly, which means you can make them fresh in the morning…giving you a yummy reason to jump out of bed!
Now for one of my favorites…
- Some more favorites… Blueberry Crumble and Carrot Cinnamon Streusel Maple Muffins
Double Chocolate Mocha Muffins
Servings: 12 Jumbo
Ingredients
Batter:
- ½ cup unsweetened cocoa powder
- 3 ½ cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 2 cups warm water
- 1 tbsp instant coffee
- 1 cup packed dark brown sugar
- ½ cup oil
- 2 tbsp apple cider or red wine vinegar
- 3 tsp vanilla extract
- 2 eggs, lightly beaten
- 1 cup mini chocolate chips
- confectioners’ sugar (optional)
Instructions
- Preheat oven to 400°F/200°C. Line 2 standard or one jumbo muffin tin with paper liners.
- In a large mixing bowl, whisk together cocoa, flour, baking soda, baking powder, and salt until well combined.
- In a 2 cup measuring cup, add warm water and stir in the instant coffee until dissolved. Make a well in the center of the dry ingredients and pour in the water/coffee mixture, brown sugar, oil, vinegar, vanilla, and eggs. Whisk until just combined, then fold in half of the chocolate chips.
- Scoop batter into the prepared muffin tins and sprinkle the remaining chocolate chips on top.
- Bake standard size muffins for 15-17 minutes and jumbo muffins 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack and dust with confectioners’ sugar.
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