This recipe, which Rene’ found on The Joy of Baking, was a team effort between her and I. Â We had a fun baking day where we made these seriously easy Chocolate Mocha Muffins as well as the Mandarin Chocolate Cake that our friend Karen posted about.
We decided to try using some of the chocolate ganache from the cake recipe as a topping for the muffins and that worked out really well! We also used these really cute looking muffin cups called tulip baking cups. So we hope you like them! Â If you make these, pleaseÂ leave a comment or take a picture and tag us to let us knowÂ what you think!
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/4 cup black coffee at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup regular unsweetened cocoa powder
- 1 cup light brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pecans, walnuts, hazelnuts or almonds, coarsely chopped (optional)
- 1 cup semisweet chocolate chunks
- 12 oz semisweet chocolate, finely chopped
- 1 cup heavy cream
- Preheat the oven to 375 degrees F.
- In a large size bowl, mix together all the liquid ingredients: eggs, buttermilk, oil, coffee, and vanilla.
- In another bowl, mix together the dry ingredients: both white and wheat flour, cocoa, brown sugar, baking powder, baking soda, salt, chocolate chunks, and nuts, if you are adding them. (We chose not to add nuts.)
- Combine the dry ingredients with the liquid ingredients, mixing until completely combined.
- Insert baking cups into a muffin pan.
- Pour batter evenly between all 12 baking cups.
- Bake for 18-23 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
- Place the muffin pan on a wire rack for about 5-10 minutes to cool before taking the muffins out.
- Enjoy with a cup of Mission Arabica coffee.
- Put the chocolate in a medium heatproof bowl.
- In a small saucepan, bring the cream just to a boil over low heat.
- Pour the cream over the chocolate, cover and let stand for 5 minutes.
- Whisk the ganache gently until silky and smooth.
- Drizzle chocolate ganache topping on each muffin.