Mocha Muffins
Prep time
Cook time
Total time
  • 2 cups + 2 tablespoons all-purpose flour
  • ⅔ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons finely ground coffee beans
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, cubed
  • 5 ounces dark chocolate, roughly chopped (or chocolate chips)
  • 1 and ¼ cups whole milk, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons coffee extract
  • 8 ounces dark chocolate, roughly chopped (or chocolate chips)
  • raw sugar, for sprinkling (optional)
  1. Preheat your oven to 375 degrees F and line your muffin pans. Place your butter and 5 ounces of chocolate in a medium sized pot, place over medium-low heat, and stir constantly for 5-8 minutes or so, until melted. If you have a double boiler, definitely use that, but I find that as long as you keep a watchful eye over your chocolate, you can just melt it straight in the pot. When it is smooth, set aside and allow to cool for at least 15 minutes.
  2. In a separate bowl, whisk together your flour, sugar, cocoa powder, ground coffee beans, baking powder, baking soda, and salt, then set aside. In the bowl of your mixer, beat together the milk, egg, and coffee extract, then gradually add in the chocolate and butter mixture, stirring gently until combined (this is why your eggs and milk need to be at room temperature - if they are too cold, the chocolate will immediately harden and your batter will not be smooth).
  3. Add in your flour mixture, a bit at a time, mixing until the batter is just moistened. Fold in your remaining chopped chocolate or chocolate chips, then divide the batter evenly among your muffin cups and sprinkle each one with a bit of raw sugar, if you like. Bake for 20-22 minutes, until a toothpick comes out clean and the tops are slightly crackled and set. Allow to cool completely in the tins before removing. These will keep well in an airtight container at room temperature for up to 3 days.
Recipe by The Crepes of Wrath at