How to prepare Chocolate and Coffee Muffins

• Let’s start preparing the chocolate and coffee muffins, make the two cups of strong coffee and let them cool. Melt the butter in the microwave or in a pan over low heat so that it doesn’t color but just melts, and once melted, set it aside.

• Finely chop the dark chocolate and melt it over a double boiler, when it is melted, remove it and let it sit above the hot water so it has time to cool a little.

• Pour the eggs and sugar into a bowl and work with electric whisks until you get a light and fluffy mixture. Add, with the electric whisks still running, the milk, coffee, and melted butter. Once incorporated, add the melted dark chocolate and continue to work with the electric whisks.

• Sift directly into the bowl the all-purpose flour, cocoa, a pinch of salt, and baking powder, and incorporate them into the rest of the ingredients with a spatula, moving from top to bottom so as not to deflate the mixture.

• Place the liners in the oven tray or, if using a muffin tray, place the paper liners inside. Pour the freshly prepared mixture into the liners, filling about 3/4 of the liner and add chocolate chips on top.

• Bake in a preheated static oven at 350°F for 20 minutes, before removing them, do the toothpick test to verify that they are cooked inside; if the toothpick is wet, continue cooking for a few more minutes, as cooking time varies depending on the size of the liners.

• When the muffins are baked, take them out and let them cool before serving.