Chocolate Mocha Muffins
These dark Chocolate Mocha Muffins have two times the chocolate in them. They are a delicious breakfast treat.
These dark Chocolate Mocha Muffins have two times the chocolate in them. They are a delicious breakfast treat.
- Carbohydrate 43.2875314692536 g
- Cholesterol 53.4911458547306 mg
- Fat 24.5269256330156 g
- Fiber 2.9195521534284 g
- Protein 3.61931708305338 g
- Saturated Fat 15.4219970883956 g
- Serving Size 1 1 muffin (105g)
- Sodium 1318.99421171304 mg
- Sugar 40.3679793158252 g
- Trans Fat 1.7730275422241 g
- Calories 388 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Place 16 cupcake liners in a pan.
- Beat the butter and sugars until fluffy.
- Add the egg, sour cream, and vanilla and beat again until creamy.
- Sift the dry ingredients together and add them alternately with the milk and coffee, beating slowly.
- Do not over beat.
- Stir in 3/4 cup mini chocolate chips by gently.
- Spoon the batter evenly into the cupcake liners.
- Sprinkle the tops of the batter with the remaining chocolate chips.
- Bake for 16-18 minutes.
- Remove from the oven and let cool in the pan for 2-3 minute, and then place them on a wire rack to cool completely.
- Store in a sealed container.
- Makes 16 muffins.
Can this batter be halved if sixteen muffins are simply too many for the household? Scaling a recipe containing leaveners and dairy requires attention to proportions, particularly when eggs are involved. Cutting a single egg in half means beating the whole egg in a separate bowl and weighing out half of the resulting mixture on a digital kitchen scale. When reducing quantities, maintain the initial oven temperature at 400 degrees Fahrenheit to ensure proper rising before the structure sets.
Scaling and Proportions
Adjusting dry ingredients alongside liquids demands precise measurement rather than loose estimation. Halving the dark cocoa powder and flour prevents heavy crumb density, while maintaining the correct ratio of cooled coffee to milk keeps the moisture balanced. Mixing should remain gentle after adding the flour mixture; overworking the gluten leads to tough textures rather than tender crumb structures. Stirring by hand with a spatula prevents over-incorporation during batch reduction.
Dietary Adjustments
Substitutions for butter and dairy must account for fat content to preserve the final texture. Plant-based butter alternatives containing at least eighty percent fat can replace dairy butter at a one-to-one ratio without altering the creaming stage. Sour cream functions as an acid that reacts with baking soda, so dairy-free sour yogurt alternatives maintain the necessary chemical reaction for proper rise.
