Double Chocolate Espresso Muffins
What to do:
Heat the oven to 180C
Line muffin tin with cases.
Combine flour, sugar, cocoa, baking powder and salt in a bowl.
Pour over oil, yoghurt, eggs and Intenso, and stir until fully combined.
Fill up the muffin cases to ¾ full, and bake them for 18
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.
Once cooked, leave to cool for 15 minutes.
Sprinkle with icing sugar and dive in.