• 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.

Ganache

• 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.