Cappuccino Muffins With Chocolate Chip Espresso Cream Cheese

What is it about heart-shaped things?  I just love them.  I guess I’m just a mushy girl.  But even if you took away the heart shape of these muffins and made them in normal cupcake papers, these are wonderful.  They have a hint of coffee taste as well as cinnamon and chocolate.  They smell wonderful when they are baking. If you are not a cappuccino lover, these Raspberry Lemon Muffins would be cute in a heart shape, but because the coffee flavor in the muffins is mild, I think coffee lovers and non-coffee lovers alike would enjoy them.

Then, there is an espresso chocolate chip cream cheese spread to top them off.  It takes them to a whole new level!  This would also be good spread on a bagel.

They would be perfect for a Valentine’s Day breakfast for your family or to make for friends as gifts.  Or just make them whenever you decide it is time for a delicious muffin!

These could not be easier to make.  It is just a matter of throwing a few ingredients into a bowl, mixing, and baking.  Just make sure, if you are using heart-shaped muffin tins to spray the insides of the hearts very thoroughly with cooking spray so the muffins don’t stick.  While the muffins are baking you can whip up the cream cheese spread.  The muffins can be made ahead and frozen until the day you need them, too.

I think I just may start making everything I cook into heart shapes.

Meatloaf, pizza, cookies, eggs, toast, pancakes, would all look better as hearts don’t you think?  Maybe if I make salmon in the shape of a heart, Jeff will like it better. Nevermind, even heart-shaped salmon doesn’t sound that great.  I think I’ll just stick with the muffins!:)

• Servings: 12
• Time: 45 minutes
• Difficulty: easy
• Print

For the Muffins:

• 2 c all-purpose flour
• 3/4 c sugar
• 2 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 c milk
• 1 Tbsp. instant espresso powder (instant coffee can be used but won’t result in as strong of a coffee flavor)
• 1/2 c butter, melted
• 1 egg, beaten
• 1 tsp. vanilla extract
• 3/4 c miniature semi-sweet chocolate chips

For the Chocolate Chip Espresso Cream Cheese:

• 1 pkg. (8 oz.) cream cheese, softened
• 2 Tbsp. sugar
• 1 tsp. instant espresso powder
• 1 tsp. vanilla extract
• 1/2 c miniature semi-sweet chocolate chips

For the Muffins:

1. In the bowl of a stand mixer, combine flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, stir milk and coffee granules until coffee is dissolved.
3. In this order, add the melted butter, egg, and vanilla while stirring with a whisk.  Mix well.
4. Stir wet ingredients into dry ingredients just until moistened.
5. Fold in miniature chocolate chips.
6. Preheat oven to 375 degrees.
7. Fill greased or paper-lined muffin cups or heart-shaped muffin pans 2/3’s full of batter.
8. Bake for 17-18 minutes or until muffins test done when inserted with a toothpick.  Watch carefully the last few minutes so you don’t overcook them.  While muffins are baking, make Chocolate Chip Espresso Cream Cheese.

For the Chocolate Chip Espresso Cream Cheese:

1. In the bowl of a stand mixer, combine softened cream cheese, sugar, espresso powder, vanilla.  Mix on medium-low speed until well blended.
2.  Gently fold in miniature chocolate chips.  Cover and refrigerate until serving.

Recipe from Cook AZ I Do, found originally in Taste of Home Magazine, October/November 1999 issue, page 25 and submitted by Janice Bassing