Espresso Chocolate Muffin Tops

Ahhhhhh, The Spice House. One of my favorite past challenges ever. I was so happy to hear that they wanted to sponsor us again. This company not only has the best array of spices for you to buy in bulk, they also have the best customer service I have ever seen. And I am in retail. That means a lot.

You can let your imagination run wild while shopping The Spice House website. I love to bake and that's what they decided to challenge us with this time. I was ready and willing. Please have a look at these ingredients while browsing the website. They are amazing and a real staple to your spice rack.

Espresso Chocolate Muffin Tops
by Traci
Adapted from Coffee Muffins from Sweet as a Cookie
This will make 12 regular muffins, but I made muffin tops using a whoopie pie pan. It yielded 18.

2 1/2 cups all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
3 teaspoons cocoa powder
1 large egg
1/4 cup melted butter
3 teaspoons The Spice House Espresso Powder, dissolved in 1/2 cup of warmed milk
1 1/2 teaspoon The Spice House Madagascar Vanilla Powder

Preheat oven to 350°F if using a muffin pan, and 325°F if using a whoopie pie pan. Spray with non-stick spray or butter and flour accordingly.

Combine all of your dry ingredients into a medium bowl. Mix to combine evenly. Add all of your wet ingredients into a small bowl and mix well.

Slowly add your wet into the dry and fold in. No need to speed mix these. They will combine very well.

Add to your prepared pans. Muffins will take about 25 to 30 minutes. Muffin tops will take about 15 to 20 minutes. Remove from oven and place on cooling rack.

If you have anyone in your life that loves to cook, or just for yourself...I promise you, The Spice House is your go-to source of great additions to your baking spices.