Wowser, that was some blizzard we got! Still digging out from the 3 foot snow that arrived the night of the 7th, but thankful we never lost power. The last two nights I've fallen asleep still in my snow pants, and I'm thankful to have finally cleared most of the snow that the plows couldn't manage to reach, and the car is finally uncovered. Bliss. And now I'm behind on the Valentine express!
What goes together better than chocolate and coffee ? That's what I thought, and I actually prefer these spongy little cakes to a chocolate bar, at least most of the time. Intense flavor for a little cake like this, and the thought did cross my mind that whipped cream or buttercream frosting would sandwich nicely between a split cake, especially because they aren't super sweet. An exalted Devil Dog, if you will, which I have eaten exactly twice in my life, but never forgot. These could also be made as cupcakes, with a swirl of frosting, wouldn't that be cute?
Adapted from Muffins by Marie Simmons
2 cups King Arthur all-purpose flour
2/3 c. unsweetened cocoa
1/2 cup sugar
2 T. instant coffee or espresso powder
2 t. baking soda
pinch kosher salt
2 large eggs
1 cup milk
1/3 cup double strong brewed coffee
1/3 cup melted unsalted butter
2 t. vanilla
1 cup semi-sweet chocolate chips
Preheat oven to 350F.
Grease medium heart shaped muffin tins.
In a mixer bowl, mix in the flour, sugar, cocoa powder, baking soda,salt, and espresso or coffee powder.
In a medium bowl, mix the eggs, milk, coffee, melted butter and vanilla briefly, then add to the flour mix, mixing well.
Add the chocolate chips and mix briefly.
Using an ice cream scoop, fill the muffin cups.
Bake for 20 minutes, or until the center of the muffin is slightly firm to the touch.
Let cool, then turn out onto a cooling rack.
This makes 15 heart shaped muffins.
Below is a picture of the snow from inside the front storm door. There was so much snow I couldn't get the door open, so I had to raise the storm door panel and climb out to shovel:)