I got the recipe for mocha muffins off a vegan site (http://www.theppk.com/) but promptly changed the proportions and some of the ingredients to make it an eggless but not a vegan recipe. (Are you wondering why I bothered to get the recipe from a vegan site if I wasnt going to stick to vegan rules? Well, join the club, because I dont have an answer.)
Anyway, as it turned out, it wasnt so much mocha muffins as seriously coffee muffins with a bit of chocolate. That's because I added too much instant coffee powder... inadvertently deliberately, if you know what I mean. (If you dont, here's what it means: I thought the coffee powder in the original recipe wasnt enough, so I added some more - which sort of turned out to be too much for me.) As if that wasnt enough, instead of chocolate chips in the batter (as specified in the original recipe), I used extra-dark superfine chocolate chunks to make gooey centres in the muffins.
I had one muffin (well, I had to try it, didnt I!) and found it too strong, but Pete and his fellow programmer-coffee addicts LOVED it. So much so that the remaining 11 were gobbled up that same evening. All I can say is, thank GOODNESS they were only mini muffins!
PS. I've reduced the amount of coffee in the recipe below. I cant imagine any but the fiercest of coffee addicts being able to eat the muffins the way I'd made them!
Recipe for: Mini mocha muffins
3/4 cup plain flour
1/3 cup sugar
3 tbsp cocoa powder
1 htsp instant coffee
1-1/4 tsp baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup sunflower oil
1 tbsp yogurt
1 tsp vanilla extract
12 small chunks of dark/milk chocolate
1. Preheat oven to 180C/375F. Line a 12-cup mini muffin tray with paper cups.
2. In a large bowl, sift together dry ingredients (flour through salt).
3. In a separate bowl, whisk together wet ingredients (milk through yogurt) until emulsified.
4. Pour the batter into the flour mix and combine until dry ingredients are moistened.
5. Fill each muffin cup halfway, put a chocolate chunk in the centre (it shouldnt touch the sides) and spoon in more batter to the top top of the cup.
6. Bake 10-12 minutes, until a toothpick inserted into the side comes out clean. Remove from the pan and let cool.
Serve warm with coffee.