Coffee and Chocolate go so well together - especially in these little treats!
Preheat oven to 350F.
Line muffin cups with paper liners.
In a small bowl, stir hot coffee, cocoa and vanilla until smooth.
In a mixing bowl, cream butter with sugar. Beat in eggs, one at a time.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Alternating, add about 1/3 of the flour mixture into the batter and then half of the yogurt until well combined and all is used.
Add in coffee mixture until smooth.
Fold in the chocolate chips.
Fill up each muffin cup 3/4 full.
Bake for 15 to 18 minutes - until a toothpick inserted in the center comes out clean.
Ice with frosting of your choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cupcake (49g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 125 | ||
Calories from Fat: 42 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 27.9mg | 9 % | |
Sodium 1905.1mg | 66 % | |
Potassium 66.5mg | 2 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 19.2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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