Double Chocolate Espresso Muffins

Super chocolatey but irresistibly light, containing little studs of dark chocolate.


Makes 12

Preparation time:

8 minutes

Cooking time

18 minutes


You’ll need:

200g plain flour

4 tbsp cocoa powder

½ tsp salt

2 1/2 tsp baking powder

75g caster sugar

60ml vegetable oil or use other tasteless oil

125ml plain yoghurt

2 eggs

125ml Arctic Coffee Intenso

1 tbsp icing sugar

100g dark chocolate chips

What to do:

Step 1

Heat the oven to 180C

Step 2

Line muffin tin with cases.

Step 3

Combine flour, sugar, cocoa, baking powder and salt in a bowl.

Step 4

Pour over oil, yoghurt, eggs and Intenso, and stir until fully combined.

Step 5

Fill up the muffin cases to ¾ full, and bake them for 18

Step 6

Test the muffins with a toothpick to see if it comes out clean. If not, pop the muffins back in the oven for a few more minutes.

Step 7

Once cooked, leave to cool for 15 minutes.

Step 8

Sprinkle with icing sugar and dive in.

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