I remember my first encounter with cocoa powder as a child. Thinking it was sweetened chocolate powder, I dipped a spoon into the tin, drew it out heaping, and popped it into my mouth. ACK! Never again would I get cocoa mix and unsweetened cocoa powder confused.
Devil's food (also known as red velvet) muffins are light, airy, and not overly rich. Perfect for a library tea, yes? But as I stirred the batter I was thinking how perfect a touch of espresso flavoring might be, so I added both a little espresso instant, and some double-strong French Roast coffee, as well as semi sweet mini chocolate chips. And here they are: moist, flavorful muffins with a hint of coffee and chocolate and not a bit of butter. I used my heart tins, since my mini-muffin tin went missing - this made 10 muffins plus one muffin made in a ramekin .
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
1 cup milk
1/3 cup double strong French Roast coffee
1/3 cup canola oil
2 large eggs
2 t. vanilla
2 t. baking soda
pinch kosher salt
1 cup mini- chocolate chips, divided
Preheat oven to 350F,
Grease medium muffin tins.
In a mixer bowl, mix in the flour, sugar, cocoa powder, baking soda and salt and espresso or coffee powder.
In a medium bowl, mix the eggs, milk, coffee, canola oil, vanilla briefly, then add to the flour mix, mixing well.
Add half the mini chips to the batter and mix again.
Using an ice cream scoop, fill the muffin cups. Sprinkle tops with the rest of the mini chips.
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.
Serve with milk, soymilk, or, why not? More coffee!
What I'm making:
Beautiful slow-roasted cherry tomatoes from Pinch My Salt!