Espresso chocolate chip muffins

Cupcakes or muffins? Since they are not frosted, they are muffins!! I took inspiration from my favorite cookie – Espresso chocolate chip – from Whole Foods. This recipe is just your basic cupcake recipe and adding a few things, well two things!

I got the recipe for the cupcakes from the cookbook “500 Cupcakes”

1 cup (2 sticks) unsalted butter – softened

1 cup  sugar

2 cups self rising flour (sifted)

1 tsp baking power

4 eggs – room temperature

1 tsp vanilla extract

4 tsp instant espresso

1/2 cup mini chocolate chips

Preheat oven 350*. Place baking cups in muffin tin.

In medium mixing bowl mix together butter, flour, baking powder, eggs, and vanilla. Mix together for about 3 minutes until batter is a bit fluffy. Then mix in the espresso – about 2 minutes or so until completely mixed.  Then fold in the chocolate chips.

Fill muffin cups about half full. Bake for 20 minutes or until golden brown.

**The cookbook states the recipe yields 18 muffins/cupcakes but in my experience I typically get at least 24 if not a few more.  When I made these today, I had 12 muffins and 6 mini bundt cakes.





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