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Hot Chocolate Muffins

Hot Chocolate Muffins-the great taste of your favorite winter drink in a muffin!

Hot Chocolate Muffins-the great taste of your favorite winter drink in a muffin!

I’ve been wanting to make something in a coffee cup ever since the first time I saw it done, about a year ago.

You see, I have all these coffee cups that came with my dinner plates. You know when you buy the place setting for 4 in the box. It comes with the dinner plates, lunch/dessert plates, bowls, cups and saucers.

But it’s cheaper to buy the set then just the plates and bowls. Which is all I really ever need. Kids, I have a mix match of everyday plates thanks to my kids. And it’s ok, my good china is up out of reach, used only for special occasions, and only handled by me.

So anyway, I have all these coffee cups. I keep them up on the very top shelf of the cabinet

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never used for anything, just taking up space.

When I saw this recipe for Hot Chocolate Muffins posted by A Whisk and a Prayer, I knew it was time.

Hot Chocolate Muffins-the great taste of your favorite winter drink in a muffin!

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Hot Chocolate Muffins

Hot Chocolate Muffins

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/2-3/4 cup sugar
  • 2 large eggs
  • 1 cup milk
  • 6 tablespoons melted and cooled butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa

Instructions

  1. Prepare 12 muffin tins or 6 coffee mugs, lightly greasing or using paper liners. Preheat oven to 400 degrees.
  2. Sift together flour, baking powder, salt and sugar.
  3. In a separate bowl, whisk eggs, then beat in milk, butter and vanilla. Create a well in your flour and add your liquids to the flour. Gently stir to combine.
  4. Separate about half of your mixture to another bowl and add cocoa to the separated portion. Stirring just till mixed.
  5. Place a layer of the plain batter on the bottom of your mug/tin.
  6. Then a layer of your chocolate, then more plain and end with a dab of the chocolate.
  7. Bake for 15-20 minutes until golden brown on top.
  8. Remover from oven to cool completely (or not) on wire racks.

Notes

recipe source ChocolateChocolateandmore.com

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I made this recipe 3 times, and my muffins did not rise up like A Whisk and A Prayer’s did.

These are wonderful tasting muffins and I’ll make them again.

And I still want to bake something in a mug so I’ll just keep trying on that score. It just looks like too much fun to serve something yummy in a mug.

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Reader Interactions

Comments

  2. WeKnowStuff says

    February 13, 2012 at 3:37 pm

    I had NO idea you could bake something in a coffee cup! So great, I can not wait to give these a whirl! Thanks for sharing!

    Following you via Linky!

    • Shelley W says

      June 29, 2013 at 5:48 pm

      My caution is that you make sure the cups are oven safe. You might be able to use ramekins as well.

  12. Kristi says

    February 19, 2012 at 4:04 pm

    Even if they didn’t rise, they’re still beautiful! Love them in the mugs…I’ve never thought to do that! Very Creative! Thank you bunches for linking up with up last week for Mop It Up Mondays at i should be mopping the floor! Hope you can join us again tomorrow! Enjoy the rest of your weekend!
    {HUGS},
    kristi

  14. Kathy Austin says

    June 7, 2013 at 10:15 pm

    I use coffee mugs all the time to bake quick little cakes in the microwave (just google microwave coffee mugs cakes) or to scramble eggs in the microwave to put on english muffins for MY version of a world famous breakfast muffin (think golden arches). Easy and quick! Never tried them in the oven though, thought they’d break.

  15. Kristen says

    June 4, 2014 at 9:34 am

    Thank you for sharing this great recipe. When i was reading it, a thought came to me (being that i loooove smores) hot chocolate usually has marshmallow’s on top, what if once the cake was cooled you put in a marshmallow creme, piped it into the center? I wonder how that would come out. I might give it a try over the weekend. Food for thought lol.