Double Shot Latte Muffins
Prep: 15 mins
Cook: 15 mins
Servings: 12
Love coffee? Add another hit to your morning wake up routing with these Double Shot Latte Muffins.
They are sprinkled with CSR Coffee Sugar Crystals for a crunchy top making these Double Shot Latte Muffins a delectable morning tea treat.
Ingredients
- 80ml hot espresso coffee
- ½ cup milk
- ½ cup CSR Brown Sugar
- ½ cup CSR Coffee Sugar Crystals
- 125g butter, diced
- 1½ cups White Wings Self-Raising Flour
- ¼ cup cocoa
- ¼ tsp bi-carbonate of soda
- 2 extra large eggs, beaten
- 1 tsp vanilla extract
Chocolate Icing:
- 60ml milk or water
- 40g butter, diced
- 2 tbsp CSR Coffee Sugar Crystals
- 1¾ cups CSR Soft Icing Mixture
- 1½ tbs cocoa
Method
- Preheat oven to 160°C fan-forced. Line 12, ½ cup capacity muffin pans with paper cases.
- Combine coffee, milk, brown sugar, coffee crystals and butter in a small saucepan. Heat, whilst stirring often until sugar and butter are melted. Allow to cool.
- Combine flour, cocoa and bi-carb in a large mixing bowl. Add cooled coffee mixture and eggs. Mix until smooth and spoon between prepared paper cases. Bake for 15 mins until just cooked. Allow to cool.
- For the icing, combine milk, butter and coffee crystals in a small saucepan, and heat until butter has melted. Allow to cool then whisk in the icing sugar and cocoa until smooth. Pipe or spoon on top of cooled cakes. Decorate with additional coffee crystals.
