Tag Archives: chocolate

I Bake: Banana Chocolate Chip Espresso Muffins

Well, that’s probably the longest title for a muffin recipes ever.  This is a recipe from one of my VERY few cookbooks.  I’m not big into buying cookbooks because it’s just so much more convenient to find  a perfect recipe online. But Baked is an exception. I may have mentioned the book before, but my favorite things about it are: the design (check out the preview of the book on Amazon), it’s full of deer motifs, every recipe has a giant picture, and there are TONS of tips of the trade inside.

So I totally failed at taking photos of the actual muffins I baked, but they pretty much look like the photo below.  (And the only reason I failed is because one of our sneaky dogs grabbed 7 of them off of the cooling rack while I ran an errand.  Oh and the other 5 were devoured a little too quickly by actual human beings). But yeah, these are so so good and the espresso powder adds that little extra flavor burst.

Banana Espresso Chocolate Chip Muffins
Adapted from Baked
Yields 12 muffins

4 medium over-ripe bananas (1 1/2 cups), mashed
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2  cup (1 stick) butter, melted
1/4 cup milk
1 large egg
1 1/2 cups flour  (I used half wheat and half all-purpose flour)
1 teaspoon instant espresso powder **
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips (I used mini chips)

Preheat oven to 350 degrees F (180 degrees C). Grease a 12-cup muffin pan.

In a mixer, combine mashed bananas, sugar, and butter. Mix until well blended. Add milk and egg. Slowly add the flour, espresso powder, baking soda and salt and mix until smooth. Add in the chocolate chips.

Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.

**Espresso grounds are not that same as instant espresso, pleassssee don’t substitute – you won’t get the same flavor!

I Bake: Mocha Espresso Cupcakes

These cupcakes are pretty much perfect, and they smell AM-AZ-ING. I not only love to drink coffee, but I love the smell of it even more.  I was looking for the perfect recipe to make for a friend’s art show, and after a bit of online research and sifting through reader’s comments, this seemed to be the best one (and they definitely are!).  I am super happy with the frosting recipe as well because I like to put a nice big fluff of frosting on my cupcakes and it yielded the perfect amount. Yay!

These cupcakes use espresso powder, which I read isn’t found in most grocery stores so I didn’t even bother going to all the stores closest to me; I just went to Williams Sonoma and picked up a big bottle of the powder for $10 (which, may be be a tad pricey but you don’t have to use much of it at all). You can also find it online, but with shipping prices it’s probably not worth it.

Mocha Cupcakes with Espresso Buttercream Frosting
Recipe from browneyedbaker – Makes 12 cupcakes

For the cupcakes:

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

For the frosting:

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.


I Bake: Chocolate Peanut Butter Cookies

I had a bag of peanut butter chips laying around that I wanted to use up, so I decided I wanted to make some sort of chocolate peanut butter cookie.  I did a little bit of searching for a good chocolate cookie recipe and found one via Annie Eats that I thought I would try because they were labeled as “giant” cookies, and well, I’ve never made a giant cookie!  They turned out pretty good, and oh my they are large! Dense, yummy chocolate with peanut buttery goodness. Yum!  Here’s the recipe:

Chocolate Peanut Butter Cookies
Adapted from Annie Eats

1 cup cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup cocoa powder
2¼ cups all-purpose flour
¼ tsp. salt
1 tsp. baking powder
1 bag (10 oz) peanut butter baking chips

Preheat the oven to 350˚ F.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the peanut butter chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 12 equal pieces.  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely. Be sure not to overbake or they might be just a little to dry!