Double Dark Chocolate Cappuccino Muffins (Eggless and Whole Wheat)

s I was browsing around my own creations on USMasala the other day - which by-the-way I do much too less often as much as I would like to - I realized that I haven't blogged lately about any dish with one of my most favorite ingredients - Chocolate. It was also surprising to me as I make something that has chocolate in it almost every other day for my little one.

So here is a recipe for a baked chocolcate goodie that is one of the most common and most loved in my  household. I make a small batch of these muffins atleast twice a week and they serve me well mostly as a quick snack when kiddo gets back from her pre-school.

Now as this is a regular, it has to be healthy. So you will notice the use of whole wheat flour and olive oil and zero butter. You can use whole wheat flour or even whole wheat pastry flour, any that is locally available. To kick it up a notch, addition of coffee is a must for me in anything that I make with chocolate especially when baking.

As good as it looks, it is essentially a beginner's recipe but looks and tastes completely professional. Try it and you never know you might find an additional option to consider when you wonder what to snack on.

Ingredients: makes about 12 muffins.
Atta or whole wheat flour/whole wheat pastry flour ................... 1 3/4 cup
Cocoa powder ................................................................. 3 tbsp
Dark/Semi chocolate/chips ................................................. 3/4 cup + 1/4 cup
Salt .............................................................................. 1/4 tsp
Baking powder ................................................................. 2 tsp
Baking soda ..................................................................... 1/2 tsp
Powdered Sugar ................................................................ 3/4 cup

Milk ................................................................................ 1 cup + 1 tbsp ( I use 2%)
Oil .................................................................................. 1/3 cup
Vanilla extract .................................................................... 1 tsp
Instant coffee powder ........................................................... 2 1/2 tsp dissolved in 1 tbsp hot water

Method:

1. Preheat oven to 400 deg F. Prepare a muffin tray lined with paper cups, spray with cooking spray.
2. In a large bowl sift together all the dry ingredients. Melt the 3/4 cup of chocolate chips with 1 tbsp milk in microwave or double boiler. Cool it slightly.
3 . In another bowl combine the wet ingredients and beat for a minute, add in the coffee mix followed with melted chocolate and the dry  flour mix and mix with a spatula to combine. There should be no dry flour left. Do not over mix. Fold in the remaining chocolate chips and mix.
4 . Spoon into prepared muffin tray till 3/4 way filled.
5 . Bake for 18 - 20 minutes or until a cake tester comes out clean.
6. Cool down to room temperature. Relish 'n ENJOY!

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