One of my favorite things for a tea party is a tray of assorted mini muffins. And I wanted to make something using the Folgers Chocolate Truffle coffee I have here, so I modified and mini'd this recipe from The Best of Coffee, A Cookbook. These are so good, I know they wouldn't last long.
I have to add here that I think bite-sized food is the best way to avoid guilt of eating decadent foods. Smaller food has less fat and stuff, right? Even if you don't eat it standing up?
Mini Mocha Macadamia Muffins
1/2 cup freshly brewed espresso (chocolate flavored coffee if at all possible)
1 tblsp baking cocoa
3/4 cup plus 2 tblsp sugar
1 2/3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, room temp
2 large eggs
2/3 cup sour cream
1/2 cup coursely chopped unsalted macadamia nuts
1 oz. white chocolate chips
1 oz. semi-sweet chocolate chips
In a small saucepan, bring espresso to a boil, add 3/4 cup sugar and cook, stirring frequently until sugar is dissolved. Boil over med heat w/o stirring for 4 minutes or until mixture is reduced to 1/4 cup. Cool to room temperature. Combine flour, baking powder, baking soda and salt in a small bowl and set aside. In a large bowl, cream together the butter and 2 tblsp sugar until light and fluffy, then add the eggs, beating well after each. Add coffee mixture and beat until blended. Fold in half the dry ingredients using a spoon or spatula. Fold in sour cream, then add remaining flour mixture. Lastly, stir in the nuts and chocolate. Fill muffin cups (greased) 3/4 full. Bake 15-17 minutes at 400 degrees F.
Makes 48 mini muffins. And that's a PILE of muffins.