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Fudge Studded Mocha Muffins | BakeThenEat.com
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Fudge Studded Mocha Muffins

Fudge Studded Mocha Muffins make a wonderful breakfast treat. A chocolate muffin with a hint of coffee in every bite and small fudge pieces studded throughout.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Emma

Ingredients

  • 225 grams plain / all purpose flour 2 cups - minus 1 tablespoon
  • 25 grams unsweetened cocoa 1/4 cup
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons instant coffee
  • 2 tablespoons boiling water
  • 130 grams unsweetened applesauce 1/2 cup
  • 100 grams dark brown sugar 1/2 cup lightly packed
  • 55 grams 0% fat free Greek yogurt 1/4 cup
  • 60 millilitres vegetable oil 1/4 cup
  • 2 teaspoons vanilla extract
  • 60 millilitres milk 1/4 cup
  • 2 large eggs
  • 4 cadburys finger of fudge's - chopped into small chunks

Instructions

  • Preheat your oven to 425F / 200C / Gas mark 7 and prep a 12 hole muffin pan by either lightly greasing it or using liners, then place it to one side.
  • Chop the finger of fudges into small chunks and then separate them into two piles.
  • In a medium sized bowl mix the flour, cocoa powder salt, baking powder and baking soda together until well combined.
  • Place the coffee in a medium to large heat proof jug and add in the boiling water to dissolve it.
  • Once the coffee is dissolved add in the applesauce, dark brown sugar, Greek yogurt, vegetable oil, vanilla extract and milk and whisk until everything is very well combined.
  • Add in the eggs to the liquid ingredients and mix them in.
  • Pour the wet ingredients into the bowl of dry and with a very gentle hand combine them.
  • When the batter is almost fully incorporated add in half of the chopped up finger of fudges and give the batter one final stir.
  • Spoon the batter into your prepared tin, then sprinkle the remaining pile of fudge pieces on the tops of the muffins and pop them in your hot oven.
  • After 5 minutes turn the oven down to 375F / 190C / Gas mark 5 and bake for a further 12 to 15 minutes.
  • Check on your muffins after 12 minutes at the lower temperature to see if they are done, if a pick doesn't come out clean then give them a further few minutes.
  • Once baked through, take the tray out of the oven and leave the muffins to cool for a few minutes before transferring them to a wire rack to fully cool down.

Notes

When kept in an airtight container at room temperature these muffins will keep well for up to 5 days, these muffins also freeze well for up to 3 months.