Halloween Treats

Yesterday I whipped up a batch of mocha chocolate muffins with cream cheese frosting for OCT's colleagues. They are meant to be halloween treats.Basically, I just need an excuse to bake something. Since I was only going to bake 12 muffins, in which all would be bring to the lab, I figured I would be out of the temptation of chowing a couple down myself.

This is the second time I used this muffin recipe. I really like the depth of chocolate flavor intensified by the instant espresso powder. I remember reading from a book that instant espresso powder helps to bring out the chocolate flavor in the baked goods. I couldn't agree more. Maybe I will sneak in a tablespoon of espresso powder in my next biscotti project.

The generous batter gave me 14 muffins. Which means I had 2 extra. After I frosted them generously with cream cheese frosting and sprinkles, they went staight to the fridge. Other than the ocassional licking of cream cheese frosting, I hadn't been tempted by my sinful creations. Not yet. But you know, my determination is gone by the time I woke up this morning! In case you wonder, yes, I have eaten one this morning. Right after I woke up, and before I even brushed my teeth.

And as I am typing this, the one left in the fridge is calling me out! I must focus on something healthier. Speaking of which, I have worked out twice this week at my apartment's newly installed gym. They even installed cable, which naturally comes with Foodnetwork, my favorite channel! So now, I can sweat and pant on the treadmill while watching Ina Garten make a smoke salmon fritatta. Not a bad way to spend 40 minutes.

Mocha Muffins with Chocolate Chips and Pecan
Adapted from Bon Appétit April 1995

1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips (I used half milk chocolate and half semi-sweet chocolate)
1 cup coarsely chopped pecans (about 4 ounces), toasted (omitted)

Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners.

Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended.

Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
Divide batter equally among prepared muffin cups.

Bake until tester inserted into center of muffins comes out clean, about 25 minutes.(mine took about 20 minutes)

Transfer muffins to rack and cool.

The recipe of the frosting, can be found here
Makes 14 muffins.