They're too good to be a muffin. But they don't have frosting so my kids say they can't be a cupcake.
And the Muffcake is born.
(And then I google it and find that it has been done before. Apparently it's not that original. Oh, well.)
And then I die.
It's a party in my mouth.
And then I determine to crank up Jillian Michaels in the morning to rip, burn or shred them off. Or maybe I'll need to do all three. But oh, they are worth it. So very worth it. Every single soft, flaky, chocolaty bite.
Friends, this just may be the very best recipe on my blog. And I'm not even joking.
Mochaccino Muffcakes
2 cups flour (I use freshly ground Spelt)
1 teaspoon salt
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 cup Sucanat
1/2 cup Butter, melted
2 teaspoons vanilla
2 tablespoons white distilled vinegar
1 1/3 cup strong brewed Coffee (leftover coffee is great for this!)
1 cup Chocolate chips
In a large Bowl, Combine well with a whisk flour, salt, cocoa powder, baking soda and Sucanat. In a medium bowl, melt butter then mix well with vanilla, vinegar and coffee. Combine the two and whisk well to combine. Stir in chocolate chips. Lightly spray muffin cups with non-stick cooking spray and fill 3/4 full. Bake at 350 for 18-23 minutes.
