Coffee + Chocolate = Mocha Muffins

I am a little slow to catch on to this Mocha business. I have heard the term many times before and to me it was just some kind of coffee.

I also came upon chocolate cake recipes where you add a little bit of coffee to enhance the chocolate flavor. But all this was lost upon me until my auntie gave me a packet of coffee that had a hint of chocolate. Now that, opened my eyes.

Coffee and chocolate, they enhance each other and therefore they make a good flavor team. So it was with this in mind that I baked these Mocha Muffins. Another recipe to use up buttermilk. Yay!

These Mocha Muffins were topped with chopped walnuts and  I thought they were really good. My partner ate them with no comments. Silence....

Which is a good sign. If no good or cacat, sure got comments. Too sweet lah, no taste lah, too wet lah, too whatever lah. This fellow, very kedekut with compliments. So when he doesn't say anything, that is a compliment.

Mocha Muffins
Recipe source : Adapted from Joy of Baking

Ingredients :
- 225g self-raising flour
- 1/4 cup unsweetened cocoa powder
- 150g brown sugar
- 120ml buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup black coffee
- 120ml grapeseed oil (or any vegetable oil)
- 1 tsp vanilla extract
- 1 cup milk chocolate chips,tossed with 1 tbsp flour
- 12 walnuts, each cut into s maller pieces (to be placed on top of each muffin) 

Method :
1. Sift flour and cocoa powder together into a mixing bowl and then use a whisk to mix them together. Set aside.
2. In another mixing bowl, add sugar, buttermilk, eggs, oil, vanilla extract and coffee. Use a whisk to mix them together until the sugar dissolves.
3. Make a well in the center of the flour mixture and pour in the wet ingredients.
4. Using a spatula, gently fold the mixture until evenly mixed.
5. Fold in the chocolate chips.
6. Using an ice-cream scoop, scoop batter into a lined 12-hole muffin pan.
7. Bake at 160C for 25 minutes or until toothpick inserted into center of a muffin comes out clean.