Chocolate Coffee Muffins

Ingredients

1 cup of flour (125 g Maida)
1 cup of sugar (210 g)
1/3 cup of unsweetened cocoa powder (30 g)
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 egg
1/4 cup of strong brewed coffee*
1/2 cup of curds
1/4 cup of coconut water*
1/4 cup of butter (50 g)
1 teaspoon of vanilla extract

Method

In a bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt.
Add melted butter, coffee, coconut water, egg, curds, and vanilla. Mix till a thin batter is formed.

Grease the muffin pan and line with paper. This batter rises quite a lot, so do not fill more than 1/2 of each muffin cup.

Bake at 175 C for 15 - 20 minutes in an oven... Baking time may differ depending on the flour used, type of oven, and size of the muffins, so I rely on the toothpick test to check for completion.

Rest for 15 minutes when you take it out of the oven, then cool completely on a wire rack. Can be stored for 3 days outside in an airtight box, or 1 week in the fridge (microwave for 30 seconds before eating if you store it in the fridge)

*I use ID Filter Coffee Decoction, which is very strong. If you want the muffins to taste more like coffee, you can double the proportions of the coffee and not add the coconut water.

Serving suggestions: 

Tastes delicious with a glass of cold milk, or serve a warm muffin with a scoop of vanilla icecream.