Wednesday, March 26, 2014

Dark Chocolate Espresso Muffins

This recipe calls for Unsweetened Cocoa Powder.  Some people believe that Dutch Processed Cocoa Powder is better that Natural Cocoa Powder.
Here's a lesson in Cocoa Powder:

Dutch Processed is washed in a potassium solution to neutralize the acidity in the chocolate. This gives it a darker color. It's generally paired with Baking Powder in a recipe, which takes care of the acid.

Natural Cocoa Powder does not have the acid stripped. It's usually lighter in color. It's generally paired with Baking Soda in a recipe.

If a recipe calls for Baking Powder, use Dutch Processed Cocoa.
If it calls for Baking Soda, use Natural Processed.

1 3/4 C flour
1/3 C dark brown sugar
1/4 C Unsweetened Cocoa Powder (I use Ghirardelli or Valrhona) You can use a Dutch Processed Cocoa in this recipe.
1 1/2 tsp baking powder
1 tsp instant espresso coffee powder,. I use Medaglia D'Oro
2/3 C buttermilk
1/2 tsp baking soda
1/2 tsp salt
1/2 C sour cream
2 eggs
3 TBS butter, melted

Grease a  12 C muffin pan with my Pan Release Mix. (equal parts of Flour, Crisco and Vegetable Oil)
Set aside.

In a large bowl:
brown sugar
baking powder
cocoa powder
espresso coffee
baking soda
Whisk together.
Make a well in the center.
Set aside.

In a small bowl:
sour cream eggs
Whisk well.
Add to dry ingredients and stir just until moistened.
The batter should be lumpy.

Spoon into the muffin tin.
Bake at 400 degrees for 15 minutes.
Remove from oven and cool in the pan for 10 minutes.

Peace in the Kitchen!

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