Chocolate. Coffee. Muffins.

These 3 simple words make my mouth water!

Inspired by Nigella’s choc chip muffins I made these beauties, full of espresso coffee and chocolate. After baking them and taking photos, my kitchen and my dining table are covered with chocolate ganache. I feel almost like Willy Wonka and I definitely like it!

Ingredients (for 12 muffins):

250 g plain flour

2 tsp baking powder

½  tsp baking soda

2 tbsp cocoa

170 g caster sugar

1/2 cup almond flakes

200 ml milk

50 ml strong espresso

80 ml oil

1 large egg

1 tsp vanilla extract

 

Preheat oven to 180 C. Line muffin tray with paper liners.

In a bowl, whisk together the milk, espresso, oil, egg and vanilla extract.

In another large bowl, combine the flour, baking powder and soda, cocoa, sugar and almond flakes. Using a wooden spoon or spatula fold all the wet ingredients into the dry ingredients and stir only until they’re combined.

Fill the muffin cups with the batter. Place in the oven and bake about 20 – 22 minutes. Transfer to a wire rack and let cool for about 15 minutes before covering them with ganache.

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Ganache ingredients:

1/2 cup thickened cream

100 g dark chocolate (you can also use a milk chocolate)

2 tbsp coffee or 1 tbsp coffee liquer

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In a small saucepan over low-medium heat, bring cream to a simmer. Add the chocolate. Stir until smooth. Remove from the heat and add coffee or liquer.

Allow the ganache to cool for about 5 minutes before topping the muffins.

As a huge coffee addict I topped my muffins with a roasted coffee beans, you can use almond flakes instead.

Visit The Hungry Australian website for details and Sweet Adventures blog hop entries.