Killer Mocha Muffins

"Two favorite flavors in one yummy muffin! Use real butter and quality dark chocolate - Callebaut, Trader Joe's Bittersweet or Dark, Valrhona, you get the idea! I've found Starbucks Via instant coffee a great stand in for instant espresso. Team recipe for Mike and the Appliance Killers ZWT 9 Coffee Plantation Challenge"
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by diner524 photo by diner524
photo by Marcasite Queen photo by Marcasite Queen
Ready In:
12 muffins




  • Preheat oven to 350°F.
  • Line a 12-cup muffin tin with paper liners.
  • In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
  • Dissolve espresso or coffee in hot water. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
  • Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
  • Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
  • Cool muffins before serving at room temperature or slightly warm.

Questions & Replies

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  1. jess633
    What can I use in place of the buttermilk?


  1. Chef PotPie
    While I was waiting for these to bake I was thinking about what to frost them with, but there is no need! Wow, these little cupcakes have a LOT of flavor and such a wonderful texture. Just delicious. I think I'll make some mini loaves/bundts to put in my holiday baskets this year. Great recipe! ZWT9
  2. Annacia
    Mmmmmmm, chocolate muffins. As I found myself awake late night and not likely to go back to sleep anytime real soon I baked. This recipe makes beautiful rich chocolate muffins that could easily double as cupcakes. I subbed Splenda for the sugar but aside from that I made as directed. They have a great texture and if you have one still warm the melty chocolate is just plain heaven. Thanks momaphet for a keeper recipe.
  3. lauralie41
    These muffins are amazing! Anyone who enjoys chocolate needs to make these muffins. I used unsalted butter, vanilla extract and the toasted almonds. Didnt have expresso on hand but did have a dark roast that worked great. Definitely a keeper! Made and reviewed for the 2014 Culinary Quest - Cruisin' Culinary Queens.
  4. diner524
    OMG!! Just loved these muffins!!! I made 1/2 of the recipe, but didn't have the amount listed for the toasted almonds, but used what I had on hand and definitely toasted them. I used 1/2 of the vanilla and 1/2 of the Kahlua amounts in the recipe. I took them out and let them cool for a bit while taking photos, then added a smear of butter and these were just so wonderful, beyond what I expected. The almonds were a huge factor in how much I enjoyed these muffins. I made 1/2 of the recipe, which resulted in 7 muffins and I froze five of them and still have one for tomorrow morning, so good!! I know I will be making these for guests or special occasions in the future, but, making sure I have plenty of slivered almonds. Thanks for sharing this great recipe, made for CQ 2014.
  5. CoffeeB
    Moist and delcious chocolately goodness. Note to future bakers. It'll look like you have too much batter for 12 muffin cups, but fill cups completely full. These muffins do not raise much. <br/>Love the addition of chocolate chips to the batter. Yum, Yum!!!



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