So most days this mom puts her foot down and does not allow any sugar for breakfast, but let’s face it: there are few things as decadent as a muffin for breakfast. Oh yes, and there is the odd saying, that as long as it doesn’t have frosting it is not a cupcake, and therefore it is healthy. Also, this mom had a craving for something decadent this morning and therefore I whipped up these beauties. They are moist and chocolatey and go perfect with a cup of coffee for a breakfast or as a tea time treat. In fifteen minutes after adding them to the oven, you will have your house smelling glorious, and don’t be surprised if your family members do a small Vienna Waltz while crossing through your kitchen.
What is the difference between a muffin and a cupcake?
With muffins, we sometimes substitute regular cake flour for whole wheat flour, oat flour or even nut flours. Cupcakes are usually baked with regular cake flour. Muffins can also be filled with a variety of extras to add like dried fruit, nuts, chocolate chips. When preparing muffins we may also replace butter with oil such as sunflower or canola oil. Cupcakes usually have a higher fat and sugar content than muffins. The biggest difference is however probably the fact that cupcakes are covered in frosting and muffins are kept plain. Muffins can be savory or sweet, I cannot for the life of me imagine a savory cupcake. Finally, muffins can be served with all sorts of preserves and even cheese, making them the perfect companion to your breakfast.
If you are anything like me, who simply adores chocolate you will love these muffins. You can further zhoosh them up by adding a banana or maybe a hand full of pecan nuts for a bit of crunch. They can also be a great companion to a glass of milk for a late afternoon treat.
It takes about 30 minutes. Serves: 18 muffins Easy.
You will need:
- 125 ml oil
- 125 ml castor sugar
- 125 ml brown sugar
- 30 ml espresso powder
- 2 extra large free range eggs
- 1 cup of cream
- 1 tsp of vanilla
- 500 ml cake flour
- 30 ml cacao powder
- 10 ml baking powder
- 1/4 tsp salt
- 250 ml chocolate chips
- Preheat your oven to 180 ° C
- Beat the oil, sugar, coffee, and eggs until light and fluffy
- Place the dry ingredients together into a bowl and whisk together until well mixed.
- Stir the flour mixture and chocolate chips into the egg mixture and spoon into a muffin pan lined with paper muffin case, 3/4 full.
- Bake for 20 min or until a skewer comes out clean when inserted into the muffins.
This recipe was slightly adapted by me from the Vrouekeur Recipe Book.