Another marvellous muffin for coffee-chocoholics! I made these in free standing baking cups – no muffin pan necessary!

Filling:

• 3½ oz. milk chocolate, chopped
• 5 tbsp. heavy cream or dessert whip

Muffin:

• 2 cups flour
• ¼ cup sugar
• 1 tbsp. espresso powder
• 1 tbsp baking powder
• ½ cinnamon
• ⅛ tsp. salt
• ⅓ cup light brown sugar
• ½ cup strong coffee, cooled
• ½ cup milk
• 1 stick butter, melted
• 1 egg
• ½ tsp vanilla extract

Optional topping:

• Dulce de Leche

At least six hours before baking the muffins, heat the cream or dessert whip and pour over the chocolate. Let stand for five minutes. Stir until smooth. Pour onto a cookie sheet and freeze for twenty to thirty minutes. Divide into twelve pieces; roll each into a ball. Freeze.

Preheat the oven to 375˚F. Lay out the paper cups onto a cookie sheet.

In a large mixing bowl, combine the dry ingredients. Make a well in the center. Add the liquid ingredients, and mix only until just combined.

Spoon the batter into the muffin cups. Bake for five minutes; then press a frozen chocolate ball into each muffin. Bake for another twenty minutes.

If desired, spread each muffin with a decadent dollop of dulce de leche.

Yield: 12 muffins