I am completely and utterly on a chocolate roll at the moment. I don’t know why, but I’m currently filled with so much chocolate inspiration. After all, it is the food I love most, and I still have hope that one day I’ll have my special chocolates for sale somewhere – maybe I’ll open a store. Who knows. But for now, I’m happy keeping as many doors open as possible.

So, after the success of my Mocha Tart, I rediscovered just how much I enjoy the combination of coffee and chocolate together. Somehow, it just manages to give a slight boost to any cocoa flavours. And, after receiving some delicious coffee to try from Brown Bear Coffee, I knew what I had to make next – a mocha muffin.

Continuing with my ‘Dessert For One’ series, I decided to develop a single-serving Mocha Muffin, topped with a mocha fudge glaze. There aren’t many days when I’m not craving a chocolate dessert, so I knew that having a recipe for an individual muffin would be perfect to sooth any chocolatey cravings I have!

When I discovered the beauty of tapioca flour in my last ‘Dessert For One’ – my Blueberry Muffin, I used it again in this. And, WOW. I don’t know how tapioca does it, but it just completely transforms recipes. Somehow, adding it into this muffin mix created a spongy texture that was completely light and fluffy. I’ve actually made this recipe about 10 times now, and managed to devour the lot, enjoying every last bite of its soft, melt-in-your-mouth texture. Mmm. Food bliss. Then, for it’s mocha flavour, I used Brown Bear’s Real Colombia ground coffee combined with cocoa powder and one of my new favourite discoveries – vanilla powder! But I’ll get back to that ingredient on another day, because for me, today was all about this special coffee.

Words cannot describe the beauty of Brown Bears Coffee. I absolutely adore it. After just opening my bag of ground beans, its rich aroma filled my kitchen all day, creating a delicious smell and authentic feel of being in a Barista. It’s definitely a special brand, and one I know will be a life long favourite of mine. For the muffin, I used their strength 3 Columbian bean as it has a medium flavour, balancing perfectly with the cocoa flavours, creating an irresistible afternoon treat.

If you want to try it, you can buy it here, and use my discount code ‘HEMILY5’ at the checkout for a 5% discount, which is valid until the end of June!

dessert for one: mocha muffin

serves 1

ingredients

for the muffin:

1 tbsp cocoa powder

1/2 tsp ground coffee beans – I used Brown Bear Columbian strength 3

2 tsp brown rice or buckwheat flour

1 tsp tapioca flour

1/4 tsp baking powder

2 tbsp almond milk

1 tbsp maple syrup

Few drops liquid stevia, to taste (optional – but I like to use 3-5 drops as this helps to boost the other flavours and adds an extra sweetness. Amount really depends on the brand you use)

about 1/4 tsp vanilla powder

tiny pinch salt, to taste

for the glaze:

1 tbsp cocoa powder

1/4 tsp ground coffee beans

2 tsp almond milk

2 tsp maple syrup

method

PREHEAT YOUR OVEN TO 190C / 374 F

1. Firstly, make the muffin. Add the cocoa powder, coffee, buckwheat flour, tapioca flour, baking powder, almond milk, maple syrup, stevia, vanilla and tiny pinch of salt into a small mixing bowl. Then, using a small hand whisk or spoon, stir all of the ingredients together until smooth. The mixture will be fairly runny. When this is done, place a large muffin case into a muffin tray, and pour the mixture inside – it should be 1/2-3/4 full. Next, move the muffin into the oven and bake for about 25-30 minutes (I find 28 works best for me), until the top of the muffin is firm to touch.

2. When the muffin has baked, remove it from the oven and set it aside to cool for about 10 minutes. The cooling time is really important, as it helps to get that sponginess effect in the muffin.

3. While the muffin cools down, prepare the glaze. Add the cocoa powder, almond milk, coffee and maple syrup into a small pan, and place onto a low heat. Stir the ingredients together for about 1-2 minutes, until smooth, glossy and going fudgy. Then, remove it from the heat to cool alongside the muffin. When 10 minutes have passed, spoon the fudgy glaze on top (it should have thickened slightly into a moist fudgy consistency, but if it has become too firm, quickly place it back onto the heat, or stir it to loosen up). Then, eat and enjoy!

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