Categories: Cupcakes/Muffins

Ingredients

• Espresso Spread:
• 4 oz. cream cheese cubes
• 1 Tbsp. sugar
• 1/2 tsp. instant coffee
• 1/2 tsp. vanilla extract
• 1/4 cup miniature semi-sweet chocolate chips
• Muffins:
• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup 2% milk
• 2 Tbsp. instant coffee granules
• 1/2 cup butter, melted
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup miniature semisweet chocolate chips

Directions

1. In food processor, combine spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
3. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
4. Fill muffin cups (lined with paper liners) 2/3 full. Bake at 375 degrees for 17 to 20 minutes. Cool 5 minutes. Moe to wire rack. Serve warm with espresso spread.

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