Cappuccino Cream Muffins With Chocolate Ripple

Ingredients

350 gr all purpose flour
28 gr brown sugar packed
6 gr cinnamon
28 gr butter
2 squares semisweet chocolate
30 gr instant coffee granules
120 ml water
100 gr sugar
14 gr baking powder
1 gr salt
2 eggs
240 ml sour cream
75 gr butter
1 semisweet chocolate melted

Instructions

Grease muffin cups or line with paper baking cups.

Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tablespoon of ripple mixture on top. Top with remaining batter. Bake at 200ºC for 20 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.

Formatted for MasterCook by Mardi Desjardins July 7, 1997.