Here is the last of the chocolate recipes to celebrate American Chocolate Week. It’s been fun gathering and sharing these recipes. We’d love to hear about your favorites. To top off American Chocolate Week we present Mocha Muffins from the Chesterfield Inn. Enjoy!
Chesterfield Inn Mocha Muffins
3 Large eggs
1 c. buttermilk
¾ c. safflower or canola oil
½ c strong black coffee, at room temperature
1 tsp. vanilla extract
2 ¾ c. all-purpose flour
1/3 c. Dutch processed cocoa powder, sifted
1 c. light brown sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. pecans or walnuts, coarsely chopped
1 c. semisweet and/or white chocolate chips
Preheat oven to 375 degrees. Position rack in center of oven. Butter or spray with a non-stick cooking spray 12 muffin cups. Set aside.
In a large bowl whisk together eggs, buttermilk, oil, coffee and vanilla.
In another bowl combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Stir in the chopped nuts and chocolate chips. With a spatchula fold the wet ingredients into dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 12 regular sized muffins or 6 jumbo muffins.