2 cups (9oz/250g) self-rising flour

1 cup (5.3oz/150g) Genauva extra dark chocolate gems

1/2 cup + 2tbsp (5.3oz/150g) sugar

1/2 cup (4oz/110g) butter at room temperature

2 tbsp instant coffee

1 tsp cinnamon

3/4 cup (7fl oz/200ml) milk

2 eggs

1 package vanilla sugar

½ tsp salt


1/2 cup (4oz/100g) Mascarpone

1/2 cup (4oz/100g) cream cheese

1 cup (4oz/100g) sifted icing sugar

whole hazelnut

Coffee Muffin with Creamcheese

Coffee Muffins

Coffee Muffins


  • Pre-heat the oven at 400°F (200°C)
  • Line a muffin tin with paper molds
  • Sift the flour over a bowl, mix with sugar, cinnamon and salt
  • Melt the butter with the chocolate gems, add the instant coffee, eggs and milk
  • Combine with the flour mixture and beat well
  • Spoon the batter into the paper molds
  • Bake for 20 minutes on the middle level of the oven
  • Cool 5 minutes in the muffin tin
  • Remove from the tin and transfer to a wire rack to cool completely



  • Mix Mascarpone, cream cheese and sifted sugar together
  • Transfer to a piping bag and pipe it on the cold muffin
  • Decorate with a hazelnut

Comments, questions and tips

What’s Your Choconality?

Are you a Bitter Twister Or A Dark Roller?

Click Here To Discover Yourself