Two Handed Coffee { – Chocolate Caramel Latte Muffins}
Two Handed Coffee { – Chocolate Caramel Latte Muffins} takes around 42 minutes from beginning to end. This recipe serves 12. One portion of this dish contains roughly 5g of protein, 11g of fat, and a total of 352 calories. For 83 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 492 people were glad they tried this recipe. This recipe from Dine and Dish requires cream cheese, dutch process cocoa, vinegar, and brown sugar. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Similar recipes include White Chocolate Caramel Latte Cupcakes for National Chocolate Caramel Day, Chocolate Chip Coffee Muffins + Millstone House Blend Coffee, and Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 22 minutes
Ingredients:
2 cups All Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups brown sugar
1/4 cup Millstone Black Onyx brewed coffee, cooled
1 cup Torani Classic Caramel Coffee Syrup
4 ounces Philadelphia Cream Cheese, softened
2/3 cup Dutch-process cocoa
2 large eggs
3/4 teaspoon salt
2 teaspoons vanilla
1/3 cup vegetable oil
2 teaspoons vinegar.jpg)
1/2 cup whole milk
Equipment:
muffin liners
mixing bowl
muffin tray
whisk
oven
toothpicks
hand mixer
Cooking instruction summary:
Preheat the oven to 350 F. Prepare a 12 cup muffin pan with Pam baking spray or paper muffin liners.In a large bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt. Set aside.In a medium mixing bowl, whisk together the eggs, coffee, milk, vanilla, vegetable oil and vinegar. Add the wet ingredients to the dry ingredients, stirring to blend; making sure everything is well-combined.Spoon batter into prepared muffin cups, filling 3/4 full. Bake in preheated oven for 22 minutes, or until toothpick inserted into the center comes out clean. Remove and let cool. Frost with glaze.With an electric mixer, mix Philadelphia Cream Cheese and Caramel Coffee Syrup until well blended and thick, yet still pourable.Spoon over cooled muffins and serve.
Step by step:
1. Preheat the oven to 350 F. Prepare a 12 cup muffin pan with Pam baking spray or paper muffin liners.In a large bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt. Set aside.In a medium mixing bowl, whisk together the eggs, coffee, milk, vanilla, vegetable oil and vinegar.
2. Add the wet ingredients to the dry ingredients, stirring to blend; making sure everything is well-combined.Spoon batter into prepared muffin cups, filling 3/4 full.
3. Bake in preheated oven for 22 minutes, or until toothpick inserted into the center comes out clean.
4. Remove and let cool. Frost with glaze.With an electric mixer, mix Philadelphia Cream Cheese and Caramel Coffee Syrup until well blended and thick, yet still pourable.Spoon over cooled muffins and serve.
Nutrition Information:
covered percent of daily need
