This is a muffin that captures the flavors of both chocolate in its batter and coffee in its frosting. It is delicious and simple to make, requiring no great experience in the kitchen. It is perfect for dessert or any gathering.
Preheat the oven to 145 degrees Celsius and place the muffin liners in their respective molds.
In the mixer with the whisk, mix the dry ingredients, which are: flour, sugar, cocoa, salt, baking soda, and baking powder on low speed until all are incorporated.
Take the warm milk and mix it with the one and a half tablespoons of vinegar and wait for it to curdle. Once the milk separates, add it to the mixture of dry ingredients and mix until homogeneous.
Incorporate the eggs one by one followed by the oil, vanilla, and finally the very hot coffee.
Increase to medium-high speed for 3 minutes and stop.
Spoon the batter into the cupcake liners until they are 3/4 full.
Bake for 25 minutes or until a toothpick inserted comes out clean.
For the frosting, cream the butter in the mixer, gradually add the powdered sugar to avoid splattering.
Dissolve the 2 tablespoons of coffee in the 1/4 cup of heavy cream and add to the butter and powdered sugar, then add the yolk and mix until a homogeneous mixture is obtained.
Add the cocoa, salt, vanilla, and mix until all ingredients are well combined.
Once the muffins are ready, spread the frosting on them or pipe it using a pastry bag and a nozzle.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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