Coffee Chocolate Muffins To Die For

Baking is therapeutic for me. It is happiness and joy! The moment happiness is when the cake turns out well and baked nicely. But the most captivating moment is when we share our bakes with others and see the faces of them enjoying eating it! In times of this Covid pandemic, I have more time at home and I find baking can give relaxation. 

Oh, what a joy by just watching the baking process in the oven and see the muffins rise!

Chocolate cakes are a favourite with  most people. To bring it to a higher level, I add coffee to it! Yes, the fusion of flavors of bitter, sweet and a tinge of sourness from the cream cheese brings it to another level! This time I bake it in small patty tins to make it into cute muffins. I find it easier to eat, share around and looks cute too!

The following are my own estimate ingredients, and there won't be much difference if you add or minus a few gram of here and there. I am actually a very versatile cook/baker as sometimes we may not have all the same ingredients in our pantry, especially during this difficult times. So you can use 2 satchels of coffee if you prefer more coffee flavor. If you have 3 in 1 satchels of coffee, it can be used too, (any brand will do) but cut down on quantity of condensed milk. Addition of corn flour is to make plain flour like cake flour, so if you have cake flour, then you don't have to add in corn flour. 


A : 

250 g butter

180 g castor sugar (I use 100g castor sugar + 80g molasses- optional )

5 eggs


250 g Plain four

30 g cornflour

20 g cocoa powder

2 tsp baking powder


2 tsp condensed milk

2 g coffee powder ( I use one satchel original black Nescafe)

1 Tbsp warm water

Cream Cheese Icing

150 g cream cheese

50 g butter

100 g icing sugar

1 tsp vanilla


1. A: Cream Butter and sugar till fluffy. Add in eggs one at a time. Break egg into a bowl, give a quick beating with fork first before pouring it into the mixer. 

2. B: Sieve all the flours and baking powder together. Then add into the creamed batter, folding it in with a spatula. Can put it in into 4 batches. 

3. C: Mix C in a small bowl until it is thoroughly mixed and cool down then pour into the batter. Mix well. 

4. Scoop into small patty tins with 2 spoons, make sure the batter does not spilled or smear onto the sides of patty tins. If so, quickly wipe away with a clean cloth. 

5. Bake in oven of 160 degrees Celsius for 30 - 35 minutes depending on your oven size. 

6. Cool first before icing. ( I keep it fridge overnight and/or in freezer for 2 days). Can be kept in freezer for one week. 

7. Cream the cream cheese and butter and icing sugar until well blended. Pipe it on top of these small cute muffins with your own design. My photo here was done by my girl experimenting various designs^-^ . Can make a total around 40-45 small muffins. 


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  1. I like chocolaty muffins taste. Thanks for providing the recepie.
    Swaraj 735

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    Tata Ace Gold

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