I had this recipe when my kids were in pre-school. Another mom had made them and we all went crazy for them.I asked for the recipe and of course I put my own spin on it. Love to serve these at a brunch, or have them on the counter, ready to go anytime. They offer a great jolt of caffeine! They somehow feel a little elegant too. I hope you enjoy them!
Espresso Muffins with Chocolate Caramel Ganache
A perfect way to get a mid-morning jolt of caffeine
- 2 Cups All-Purpose Flour
- 3/4 Cup Granulated White Sugar
- 2-1/2 tsps. Baking Powder
- 1/2 tsp. Kosher Salt
- 1 Cup Whole Milk
- 2 Tbs. Javy Coffee Extract
- 1/2 Cup Butter, melted
- 1 Lg. Egg, beaten
- 1 tsp. Vanilla
- 3/4 Cup Mini Chocolate Chips
- 8 oz. Heavy Cream
- 8 oz. Chocolate of your choice
- 2 Tbs. ready made caramel sauce
Preheat oven to 375°Line muffin tin with liners. In a large bowl whisk together flour sugar, baking powder and salt.In a small bowl, whisk together milk and coffee. Stir in butter, egg and vanilla until well combined. Stir liquid ingredients into dry ingredients, until just moistened.Fold in chocolate chips. Fill each muffin cavity until about 3/4 full.Bake for 18-20 minutes.Let cool in tin for 5 minutes. Then let remove to a rack and cool completely.
Bring the heavy cream to a simmer. Do not boil. I usually do this is the microwave, for about 1 minute.Put the chips in a microwave safe bowl. Pour the hot cream over over the chips and let sit for 2-3 minutes. Then stir until smooth.Once your chocolate mixture is smooth stir in you caramel sauce. Dip each cooled muffin in to ganache and let set up.Keep any unused ganache in the fridge for up to a week. It's like grown-up Nutella.