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chocolate chocolate chip mocha muffins in teal cupcake wrappers on a wooden table
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Chocolate Chocolate Chip Mocha Muffins

Nothing pairs with a cup of coffee like a moist double-chocolate grab and go muffin.
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 376kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2/3 cup sour cream
  • 1/3 cup International Delight®Mocha Iced Coffee
  • 1/3 cup strongly brewed coffee, cooled
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 2 cups flour
  • 1 1/4 cups mini chocolate chips, divided
US Customary - Metric

Instructions

  • In the bowl of a stand mixer, cream together the butter and sugars until light and creamy.
  • Beat in the egg, sour cream, and vanilla until evenly incorporated.
  • In a separate bowl, add the dry ingredients. Use a fork to stir them together until they're evenly incorporated.
  • Alternating between the two, mix the dry ingredients and the coffees into the muffin batter. Beat just until the batter has evenly come together.
  • Use a spatula to fold in 3/4 cup of the mini chocolate chips. 
  • Spoon the batter evenly into sixteen lined cupcake pans. Sprinkle the tops with the remaining chocolate chips. 
  • Bake the cupcakes at 400 degrees for 16-18 minutes. 
  • Remove the cupcakes from the oven. and let them rest for 5 minutes. Remove them to a wire rack to finish cooling completely before serving.

Nutrition

Calories: 376kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 277mg | Potassium: 318mg | Fiber: 4g | Sugar: 22g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg