- hot strong coffee - 2 cups
- cocoa - 1/2 cup
- flour - 2 3/4 Cups
- soda - 2 teaspoons
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter at room temperature - 1 cup
- sugar - 2 Cups
- eggs, large, room temperature - 3 pieces
- vanilla extract - 1 1/2 teaspoons
- whipped cream - 1 To taste (for decoration)
- hot coffee - 1 1/2 cups (caramel)
- cocoa - 6 Art. spoons (caramel)
- Hot milk - 4 1/2 cups
- caramel syrup - 3/4 Cups
1. In a medium bowl, mix cocoa powder in hot coffee until it dissolves. Allow to cool to room temperature or refrigerate for about 30 minutes. 2. After the mixture has cooled, heat the oven to 175 degrees. Fill the form for muffins with paper liners. In a bowl, sift flour, soda, baking powder and salt. Whisk together butter and sugar in a large bowl. Add the eggs, one at a time, and whip. Stir with vanilla extract. Add 1/3 of the flour mixture to the bowl and mix. Add 1/2 coffee blend and mix. Repeat with the remaining flour and coffee mixture, finishing with flour. Stir, but do not whisk. 3. Put 2 tablespoons of dough into each paper insert. Bake for 20-23 minutes until the toothpick inserted in the center, will not come out with a few crumbs. Allow to cool completely. 4. Meanwhile, cook the caramel. Add the hot cocoa beans and mix until dissolved. Then add the hot milk and mix. Stir with the syrup. Fill the cooled muffins with about 1 teaspoon of caramel, after making a groove in the center. 5. Decorate with whipped cream. Serve with caramel sauce.
Servings: 6-8