Coffee muffins with caramel and whipped cream
Description
The dish is prepared without unnecessary complications. The recipe features cocoa and caramel muffins topped with whipped cream, made with milk, coffee, and caramel syrup. This recipe yields 30 muffins. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. In a medium bowl, mix cocoa powder into hot coffee until dissolved. Let cool to room temperature or refrigerate for about 30 minutes.
- 2
Step 2
2. After the mixture has cooled, preheat the oven to 175 degrees. Line a muffin tin with paper liners. Sift flour, baking soda, baking powder, and salt together into a bowl. In a large bowl, beat butter and sugar together. Add eggs, one at a time, and beat well. Mix in vanilla extract. Add 1/3 of the flour mixture to the bowl and mix. Add 1/2 of the coffee mixture and mix. Repeat with the remaining flour and coffee mixtures, ending with the flour. Mix just until combined, do not overmix.
- 3
Step 3
3. Place 2 tablespoons of batter into each paper liner. Bake for 20–23 minutes, until a toothpick inserted into the center comes out with a few crumbs. Let cool completely.
- 4
Step 4
4. Meanwhile, prepare the caramel. Add cocoa to the hot coffee and stir until dissolved. Then add hot milk and mix. Stir in the syrup. Fill the cooled muffins with about 1 teaspoon of caramel, first making a depression in the center.
- 5
Step 5
5. Garnish with whipped cream. Serve with caramel sauce.