101RECIPES: Chocolate, coffee and chili muffins
Among the 101 possible combinations created with coffee, for Valentine’s Day we offer you one of the most transgressive recipes, to share with those who appreciate the spicy taste of life (and dessert). Are you ready?
Ingredients (for 8-10 muffins)
- 180 gr raw cane sugar
- 220 gr of type 2 flour
- 100 ml of vegetable milk (coconut-hazelnut-almond-rice-soy)
- 2 cups of espresso coffee Colombo (about 80 ml)
- 60 ml of peanut oil
- 20 gr of cocoa
- 40 gr of dark chocolate chips
- 10 gr of baking powder (better if not vanilla)
- 1 pinch of chilli (only if you don’t use Colombo coffee but a classic espresso coffee instead)
To make your delicious chocolate, coffee and chili muffins, first prepare the coffee. Set it aside until the temperature drops to room temperature.
Turn on the (static) oven to 180 degrees.
In a bowl, pour the flour, sifted cocoa, raw brown sugar, baking powder, salt.
If you didn’t use the Colombo coffee of 101CAFFE’ but a classic espresso coffee, add a pinch of chilli pepper, as well.
After mixing these ingredients, pour in the coffee, oil and milk. Mix everything with a spoon or using an electric whisk, until the mixture is smooth.
At this point, pour the chocolate chips into the mixture and mix them again with a spoon.
Pour the mixture into the ramekins or into a muffin mold (after lightly greasing and flouring it). In either case, the containers should be filled three-quarters full.
Place in the oven to bake for 25-30 minutes. Check the baking point of your coffee, chocolate and chili muffins with the toothpick test. When they are cooked, take them out of the oven and let them cool in their mold, or in the ramekins.
Once they are cooled, transfer them to a tray or onto a grill and let them cool completely.
And now sink a bite into this spectacular chocolate, coffee and chili muffin and celebrate Valentine’s Day with a dessert that pushes the boundaries of imagination!
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