Coffee muffins "Cappuccino" with nuts and chocolate

Pastry 273 Last Update: Apr 25, 2022 Created: Apr 25, 2022 0 0 0
Coffee muffins
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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These fluffy cupcakes have a pleasant coffee aroma, caramel color, soft spongy texture and moderately sweet taste.

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. Dry the nuts - place them on a baking sheet in an oven preheated to 190 degrees and dry in the "bottom" mode until a brownish tint appears, 7-8 minutes. In the process of drying, it is better to periodically mix the nuts with a spatula (two times).
  3. Heat milk until warm. Pour in instant coffee.
  4. Stir the milk thoroughly until the coffee granules are dissolved.
  5. In a bowl, combine eggs and sugar.
  6. With a mixer at high speed, beat the eggs with sugar for about 2-3 minutes, until a lush, light mass is obtained.
  7. Pour in refined sunflower oil.
  8. Using a mixer, mix the mass for 10 seconds at a slow speed.
  9. Pour coffee with milk into the egg mixture.
  10. Mix the mass again for 10 seconds at a slow mixer speed.
  11. Sift flour mixed with baking powder and a pinch of salt into the liquid base.
  12. Knead a homogeneous dough, the consistency resembling condensed milk.
  13. Coarsely chop dried nuts.
  14. Cut the dark chocolate bar into small cubes.
  15. Add chocolate and nuts to the coffee batter.
  16. Stir the additives into the dough until they are evenly distributed.
  17. Turn on the oven to preheat to 180 degrees.
  18. Line cupcake or muffin liners with paper capsules (if you are using silicone liners, you don't need to do this). Divide the dough into prepared molds.
  19. Bake coffee cupcakes in a preheated oven at 180 degrees for 35 minutes.
  20. Remove the finished cupcakes from the oven and let them cool.
  21. I got 12 cupcakes.
  22. Coffee and milk muffins "Cappuccino" with nuts and chocolate are ready to serve.
  23. Bon appetit!

Coffee muffins "Cappuccino" with nuts and chocolate



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

These fluffy cupcakes have a pleasant coffee aroma, caramel color, soft spongy texture and moderately sweet taste.

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. Dry the nuts - place them on a baking sheet in an oven preheated to 190 degrees and dry in the "bottom" mode until a brownish tint appears, 7-8 minutes. In the process of drying, it is better to periodically mix the nuts with a spatula (two times).
  3. Heat milk until warm. Pour in instant coffee.
  4. Stir the milk thoroughly until the coffee granules are dissolved.
  5. In a bowl, combine eggs and sugar.
  6. With a mixer at high speed, beat the eggs with sugar for about 2-3 minutes, until a lush, light mass is obtained.
  7. Pour in refined sunflower oil.
  8. Using a mixer, mix the mass for 10 seconds at a slow speed.
  9. Pour coffee with milk into the egg mixture.
  10. Mix the mass again for 10 seconds at a slow mixer speed.
  11. Sift flour mixed with baking powder and a pinch of salt into the liquid base.
  12. Knead a homogeneous dough, the consistency resembling condensed milk.
  13. Coarsely chop dried nuts.
  14. Cut the dark chocolate bar into small cubes.
  15. Add chocolate and nuts to the coffee batter.
  16. Stir the additives into the dough until they are evenly distributed.
  17. Turn on the oven to preheat to 180 degrees.
  18. Line cupcake or muffin liners with paper capsules (if you are using silicone liners, you don't need to do this). Divide the dough into prepared molds.
  19. Bake coffee cupcakes in a preheated oven at 180 degrees for 35 minutes.
  20. Remove the finished cupcakes from the oven and let them cool.
  21. I got 12 cupcakes.
  22. Coffee and milk muffins "Cappuccino" with nuts and chocolate are ready to serve.
  23. Bon appetit!

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