Mini Dark Chocolate S’mores Muffins - VTC


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jeudi 28 septembre 2017

Mini Dark Chocolate S’mores Muffins

Need a quick breakfast pick-me-up? The addition of espresso powder lends a nice kick to these s’mores-inspired muffins. A double batch would be a great idea for breakfast throughout the week!
Yields: 36 mini muffins 

  • 12 cup hot milk
  • 1 teaspoon espresso powder
  • 14 cup mini chocolate chips
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 14 cup cocoa powder
  • 2 tablespoons graham cracker crumbs
  • 14 cup white sugar
  • 12 cup light brown sugar
  • 14 teaspoon baking soda
  • 1 teaspoon baking powder
  • 14 teaspoon salt
  • Simple Marshmallow Syrup

  1. Preheat the oven to 350°F. Line mini muffin tins with mini cupcake papers. Set aside.
  2. In large bowl, pour the hot milk over the espresso powder and chocolate chips. Allow to soften for a few seconds, then stir until smooth. Add the egg, oil, and vanilla. Stir until well combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, graham crumbs, sugars, baking soda, baking powder, and salt. Pour over the liquids and stir until just combined. 
  4. Fill the cups about 3full. Bake for 8–12 minutes or until the centers spring back when lightly pressed. 
  5. When cooled, dip in the marshmallow syrup. Garnish as desired.

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