Tag Archives: milk

Chocolate Muffins

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Chocolate Chocolate Muffins Recipe

If you love chocolate, you’ll love these chocolate chocolate muffins. We make them with cocoa powder and semi-sweet chocolate chips, so they’ll satisfy even the most serious chocoholics.

The key to these chocolate muffins is, after we fold the chocolate chips into the batter and fill up the muffin pan, we sprinkle additional chocolate chips on top before baking.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups all-purpose flour (260 grams)
  • ¾ cup cocoa powder
  • ¾ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1¼ cups whole milk
  • 2 large eggs, beaten
  • 2 Tbsp butter, melted
  • 1/3 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling

Preparation:

    1. Preheat oven to 350° F.
    1. Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
    1. Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs and stir in the vanilla extract.
    1. Thoroughly grease and flour a muffin pan (or better yet, you can use paper muffin liners).
    1. Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That’s OK! It’s extremely important not to overmix the batter, or the resulting muffins can be hard or misshapen.TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away.
    1. With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Don’t overwork the batter.
    1. Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop).
    1. Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
    1. Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  1. Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.

Makes 12 to 18 chocolate chocolate muffins.

COFFEE CARNIVAL

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 Cafe Borgia (hot) 4 servings 

 

2 cups strong Italian coffee 

2 cups hot chocolate 

whipped cream 

grated orange peel (garnish)

Mix coffee and hot chocolate

Pour into mugs

Top with whipped cream and orange peel

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Caribbean  (hot) 8 servings 

 

1 coconut 

2 cups milk 

4 cups strong coffee 

1 tablespoon sugar 

 

Punch two holes in to coconut, pour liquid into saucepan

Bake coconut for 30 minutes at 300 F degrees

Break open coconut, remove meat, and grate.

Mix coconut meat, coconut liquid, and milk in a sauce pan

Heat over low heat until creamy.

Strain

Toast grated coconut under broiler

Mix milk mixture, coffee, and sugar

Pour into mugs, garnish with toasted coconut.

 

 

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Coffee Float (cold) 4 servings 

 

2 1/2 cups strong coffee 

2 teaspoons sugar 

2/3 cup cream 

4 scoops of coffee flavored ice cream 

1 large bottle of Coke 

 

Sweeten coffee with sugar, and chill

Mix coffee and cream

Fill 4 glasses half full

Add one scoop of ice cream to each glass

Top with coke

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European (hot) 2 servings 

 

1 cup strong coffee 

1 egg white 

1/4 teaspoon vanilla extract 

2 tablespoons half and half 

 

Beat egg white until forms soft peaks

Gently add vanilla, and continue to beat to stiff peaks are formed

Place into 2 coffee mugs

Pour coffee over egg white

top with half and half

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Grog (hot) 6 servings 

 

3 cups  coffee 

1/2 cup heavy cream 

1 cup brown sugar 

2 tablespoons softened butter 

1/4 teaspoon ground cloves 

1/4 teaspoon ground nutmeg  

1/4 teaspoon cinnamon 

Peel of one large orange, broken into 6 pieces 

Peel of one large lemon, broken into 6 pieces 

 

Place one piece of each peel into cups

Mix butter, sugar, cloves, nutmeg and cinnamon

Mix coffee and cream

Pour both mixtures into cups and stir.

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Irish (hot) 2 servings 

 

2 cups strong coffee 

2 tablespoons orange juice 

2 teaspoons lemon juice 

whipped cream 

 

Mix coffee, orange juice and lemon juice

Pour into Irish whiskey glass

Top with whipped cream

 

 

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Mediterranean  (hot) 8 servings 

 

8 cups strong coffee 

1/3 cup sugar 

1/4 cup chocolate syrup 

1/2 teaspoon aniseed (tied in cheesecloth) 

20 cloves 

4 cinnamon sticks 

whipped cream 

orange and lemon twists 

 

Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan

Heat to 200 F degrees over medium heat

Strain into mugs

Top with whipped cream and twists

 

 

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Mexican (hot) 2 servings 

 

2 cups water 

1/4 cup coffee grounds (ground coarsely) 

1 table spoon brown sugar 

1 cinnamon stick 

 

Place all ingredients into a sauce pan

Bring to a boil, reduce heat and simmer for 5 minutes

Strain  into mugs

 

 

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Mexican Mocha (hot) 4 servings 

 

1 1/2 cups strong coffee 

4 teaspoons chocolate syrup 

3/4 teaspoon cinnamon 

1/4 teaspoon nutmeg 

1 tablespoon sugar 

1/2 cup whipping cream 

 

Put 1 teaspoon of chocolate syrup into each cup

Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg, and sugar.

Whip until you have soft peaks

Place the last 1/2 teaspoon of cinnamon into coffee, and stir

Pour coffee into cups, stir to mix in chocolate syrup

Top with whipped cream mixture.

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 Mocha (hot) 4 servings 

 

2 cups coffee 

1/3 cup cocoa 

2 cups milk 

1/2 teaspoon vanilla extract 

1/2 cup whipping cream 

dash cinnamon 

 

Mix cocoa, sugar, coffee and milk in a sauce pan

Heat, over medium heat constantly stirring, until simmering

Remove from heat and stir in vanilla

Pour into cups, top with whipped cream and cinnamon

 

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Nogged Coffee (hot) 2 servings 

 

1 cup coffee 

1 egg yolk 

1/2 cup cream 

dash nutmeg 

 

Beat sugar and egg yolk together

Place cream into sauce pan, and heat over low setting

Whisk in egg mixture

Heat to 200 F degrees

Pour coffee into to cups, and top with cream mixture

garnish with nutmeg

 

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Orange Coffee (hot) 2 servings 

 

1 cup strong coffee 

1 cup hot chocolate 

2 orange slices 

whipped cream 

dash of cinnamon 

 

Mix coffee and hot chocolate

Place one orange slice into each cup

Pour coffee mixture into cups

Top with whipped cream, and garnish with cinnamon

 

 

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Spice Coffee (hot) 8 servings 

 

8 tablespoons coffee grounds 

8 cups water 

Peel of one large orange 

Peel of one large lemon 

30 cloves 

4 teaspoons sugar 

 

Place coffee and spices in coffeemaker’s basket

Add water and brew

Add sugar to coffee and serve.

 

 

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Turkish (hot) 4 servings 

 

1 1/2 cups cold water 

4 teaspoons dark roast coffee (ground very fine) 

4 teaspoons sugar 

 

Heat water in saucepan, add coffee and sugar when warm

Bring to boil

Pour half of the coffee into demitasse cups.

Return remaining coffee to stove, and allow to return to boil.

Spoon off foam, and gently place into each cup (don’t stir)

 

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Viennese (hot) 4 servings 

 

1/2 cup chocolate 

2 1/2 cups strong coffee 

4 tablespoons light cream 

2/3 cup heavy cream 

1 teaspoon sugar 

dash of cinnamon 

dash of cocoa 

 

Melt chocolate in sauce pan

Stir in light cream

Slowly add coffee, beating until frothy

In a cold bowl whip heavy cream and sugar

Pour coffee mixture into cups

Top off with heavy cream

Garnish with sprinkle of cinnamon and cocoa