Cappuccino Cream Muffins with Chocolate Ripple

Yields:	4-6 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients


Chocolate ripple
1/4	cup	flour, all-purpose
2	tablespoons	brown sugar	lightly packed
1	teaspoon	cinnamon
2	tablespoons	butter	or margarine
2	squares	chocolate (semi-sweet)	semi-sweet, chopped

Batter
2	tablespoons	instant coffee
1/2	cup	water	hot
2 1/2	cups	flour, all-purpose
1/2	cup	sugar
1	tablespoon	baking powder
1	teaspoon	cinnamon
1/2	teaspoon	salt
2	large	eggs
1	cup	sour cream
1/3	cup	butter	or margarine, melted
1	square	chocolate (semi-sweet)	semi-sweet, melted, optional

Directions

Grease muffin cups or line with paper baking cups.

Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl.

Cut in butter until mixture resembles fine crumbs.

Stir in chopped chocolate. Set aside.

Batter: Dissolve coffee in hot water, cool.

Mix flour, sugar, baking powder, cinnamon and salt in a large Beat eggs, sour cream, melted butter and coffee together with a whisk or fork.

Stir liquid into dry ingredients, stirring just until moistened.

Batter will be stiff. Spoon half the batter into muffin cups.

Spoon a heaping tbsp of ripple mixture on top.

Top with remaining batter.

Bake at 400 F for 20 - 25 minutes or till firm to the touch.

Cool in pan 5 minutes, remove muffins and cool on a rack.

If desired, drizzle melted chocolate over top of muffins.

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Member Review

Microwave Fudge

I have this fudge for years, but lost the recipe several yeas ago. I am so delighted to find it again. It rates five stars in my book. Jean from Kentucky