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Categories:
flour cocoa baking soda baking powder salt sugar coffee milk egg canola oil vanilla bittersweet chocolate chocolate chips salt
Viewed: 93 - Published at: 6 years agoIngredients
- 2 cups flour
- 12 cup unsweetened cocoa powder
- 12 teaspoon baking soda
- 2 teaspoons baking powder
- 14 teaspoon salt
- 1 12 cups sugar
- 1 tablespoon instant coffee
- 1 14 cups milk
- 1 egg
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 4 ounces bar bittersweet chocolate, chopped into small chunks
- 12 cup semisweet chocolate chips
- sea salt (optional)
Method
- Preheat oven to 350 degrees.
- Spray muffin/cupcake tin with nonstick cooking spray and line with paper liners if using.
- Whisk of sift together the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
- In a larger bowl whisk or beat together the sugar, instant coffee, milk, egg, oil, and vanilla until it is mixed well.
- Slowly mix the dry ingredients into the wet, about a cup at a time.
- Some lumps are okay as you do not want to over beat it.
- With a rubber spatula scrape the sides and give it s stir just to make sure it is combined.
- Fold in the chocolate chunks and chocolate chips.
- Fill each paper liner (prepared cupcake well) with 1/4 cup of the batter.
- Sprinkle with a generous amount of Sea salt (if using.
- ).
- Bake at 350 for 20-25 minutes.
- Allow to cool for 10 minutes before transferring to a cooling rack to finish cooling completely.
- It will make roughly 21 small muffins.
