Do you know that Mocha coffee beans are different? Mocha is wild dry-processed coffee with rich winey acidity and a deep earthy tone. Mocha coffee is one of the first coffees to be cultivated on Earth and continues today to be a coffee bean that is highly valued by specialty coffee lovers.
Our cafe coffee culture is shown us another version of Mocha coffee. Which has no connects with the usage of those beans for making mocha coffee. The mocha we have been introduced with is a combination of coffee and chocolate which is a marvelous creation. We have found the pleasure of indulgence in this symphony of coffee and chocolate. We love it hot and cold, depending on the weather. Do you customize your drink with an extra drizzle of luscious chocolate, milk foam, whipped cream, or chocolate shavings? If yes, you are like me.
These Mocha muffins are singing the same song, it is a flawless meld of coffee and chocolate. You will surely fall in love with this. For most of my readers, it is a winning creation because it is eggless and super easy to make in your home kitchen. The texture of the muffins will turn out impressively soft, in spite of being an eggless bake. It’s a chocolaty, tender, modestly gooey, dainty delicious treat.
I have chosen to make smaller muffins this time because it takes more self-control to stop when you have devoured half portion of a big muffin. I actually preferred smaller portions, because the hand never grabs two muffins at one time. When the serving is small you genuinely eat less.
You can bake the same batter in bigger muffin cups. Only the baking time will increase by 5-7 minutes. There are a few pointers, I would like to share with you before we go ahead with the recipe. There is a recipe video attached to the post for a quick understanding of the recipe.
We start the recipe with buttermilk. Buttermilk is a leavening agent for these muffins. It reacts with baking soda and produces carbon dioxide which makes the muffins rise well. You can make buttermilk using vinegar or lemon juice. The quantity won’t differ.
The recipe calls for ground almonds. You can use store-bought almond meal or almond flour. Or just grind some almonds in a mixer grinder till it looks like a coarser flour as shown in the video.
You can make cake flour at home. It is an easy thing. Here is the video link for that https://youtu.be/pdvhgWZWr3c
Just like any other baking recipe, you will have a bowl of dry ingredients and a bowl of wet ingredients. Combine them both and you will have your muffin batter ready. But mocha muffins would be imperfect without the addition of chocolate. So we embrace melted chocolate to make them more wonderful. I suggest taking a good quality couverture to raise the level of deliciousness.
Eggless Mocha Muffins
- Mixing bowls
- Muffin tray
- Mixer Grinder
- 1/2 cup Milk (room temperature)
- 1 tsp lemon juice
- 1/2 cup almonds https://amzn.to/3wFTCRO
- 1 cup cake flour
- 1/4th cup cocoa powder https://amzn.to/3rd2LjW
- 1 tsp baking powder
- 1/4th tsp baking soda https://amzn.to/3reCBgG
- 1/8th tsp salt
- 3/4th cup sugar
- 1/2 cup oil
- 1 tsp coffee essence https://amzn.to/3r98maG
- 1/4th cup Strong black coffee https://amzn.to/2TfKOoe
- 50 gm couverture chocolate https://amzn.to/3hFpPV5
- Preheat the oven at 170* C and line paper cups in a muffin tray.
- In a cup add milk and lemon juice. Stir them once and set them aside for 10 minutes. The buttermilk is ready and we will be using it in wet ingredients for preparing the batter.
- Take half a cup of almonds and grind them in a mixer grinder.
- Sift together cake flour, cocoa powder, baking soda, baking powder, and salt in a bowl. To that add the ground almonds and use a whisk to combine all the ingredients.
- For wet ingredients – In a bowl add sugar and oil. Use a whisk to combine them both. Add in the prepared buttermilk, coffee essence, and strong black coffee. Whisk them well. These are your wet ingredients
- Melt 50 gm of couverture chocolate in a microwave or on a double boiler. Set aside.
- Make a space in the center of the dry ingredients and pour in the wet ingredients. Along with the melted chocolate. Use a rubber spatula to combine all three. Don’t over-mix the batter. Use an ice cream scooper or a spoon to fill the muffin cup with the prepared batter.
- Bake in a preheated oven at 170*C for 20 minutes. Once done let the muffins cool on a wire rack. Enjoy!