If these muffins don't send you to a nice quiet place, then there is definitely something wrong with YOU. No, nothing wrong with you....I understand about food allergies and the like....But if you don't have any problems with chocolate, you will absolutely adore these.....
A chocolate chip in every bite guaranteed.
I tripped onto this product last week. Not stumbled, TRIPPED. Yup, I did a face-plant right into the grocery store's dairy cooler. My face fell flat against the glass creating one of those pig faces, and this unexplainable moaning sound was coming from deep within my voice box. Talk about people scattering.....the "tripped" attack I had scared everyone away. They thought I was really losing my mind.....
But I was oh so happy when I got home.....Iced coffee at my fingertips. And this perfect product went right into these muffins. Milk = sweet and creamy iced coffee, right? RIGHT!
I had some left-over cream cheese frosting, so it went right on top of these wonderful muffins. But if you don't want icing, these awesome critters will stand alone just fine.
This recipe is linked to:
"Coffee's On" Muffins
1/2 c. butter
1/3 c. brown sugar
1/3 c. sugar
2 tsp. vanilla
2/3 c. sour cream
1/3 c. International Delight Iced Coffee Mocha
1/3 c. brewed coffee + 1/2 tsp. instant coffee crystals
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. cocoa powder
2 c. flour
1 1/2 c. semi sweet chocolate chips
Preheat oven to 400 degrees F.
Cream butter and sugars until fluffy. Add the egg, sour cream, and vanilla, beat until creamy.
Sift dry ingredients together and add alternately with the iced coffee and coffee, beating slowly until just blended. Stir in the chocolate chips by hand. Scoop muffin dough into cupcake liners filling almost to the top. Bake for 18 minutes (mine took a couple minutes longer). Let cool a few minutes and then transfer muffins to wire rack to cool completely.