Mocha Muffins/cup cakes are folded with both the flavors of coffee and chocolate. These cup cakes are moist and fluffy in the texture.. These cup cakes are flavored with coffee and tastes chocolaty with cocoa smell..These are one of the full best cup cakes to serve in the break fast time with a cup of milk. You can add chopped almond nuts and chocolate chips for rich taste as well.These Mocha cup cakes contain both all purpose flour and wheat flour. You can use only wheat flour instead of all purpose flour for healthy choice. I added oil but, butter also work outs well and butter milk is the main ingredient in the recipe which should n`t skip.If your kids loves chocolate this is must try recipe for them..Bake next time and enjoy!!
PREPARATION TIME- 20 MINUTES
BAKING TIME- 30 MINUTES
WHAT YOU NEED
2 big eggs
1/2 cup - buttermilk
1/2 cup - vegetable oil
1/4 cup - black coffee at room temperature
1 teaspoon - vanilla extract
1 cup - all-purpose flour
3/4 cup - wheat flour
1/4 cup - unsweetened cocoa powder
1 cup - white sugar or brown sugar
1/2 teaspoon - baking powder
1 teaspoon -baking soda
1/4 teaspoon - salt
1/2 cup -walnuts or almonds and chocolate chips (optional)
HOW TO BAKE
In a large bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
In another large bowl whisk together the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips if you are using.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.Do not over mix the batter or the muffins will be tough.
Using an ice cream scooper, evenly fill the cups cake liners with the batter . Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 -25 minutes.
Let cool for about 10 minutes and serve warm with hot cup of coffee or milk.