These pack a punch of caffeine guys. The kind that you know you shouldn’t eat more than one yet the glorious taste keeps you coming back. I was bouncing off the walls after 2 but still managed to eat 4. Self control goes out the window when there is coffee and Baileys involved.
Coffee – good!
Chocolate – good!
Baileys – good!
(If you are a “Friends” fanatic, like me, you will have said the above 3 things in your Joey voice and then smile about the trifle.)
You can make these work appropriate for a St Patricks Day treat by replacing the Baileys with a nonalcoholic Irish cream coffee creamer. Of course if you work somewhere that allows such shenanigans [like boozey mini muffins] then by all means keep the Baileys. (And are they hiring?)
- for the muffins:
- 2cups all purpose flour
- ⅔cup granulated sugar
- 2tsp baking powder
- ¼tsp kosher salt
- ⅔cup mini chocolate chips
- ⅔cup milk
- 5tbsp melted unsalted butter
- 2tsp vanilla
- 1 large egg
- 1½ tsp espresso powder
- for the glaze:
- ⅔cup powdered sugar
- 2tbsp baileys irish cream (or nonalcoholic coffee creamer)
- Preheat oven 400ºF. Grease a mini muffin pan.
- In a large bowl whisk together flour, sugar, baking powder, salt and chocolate chips. In a medium bowl whisk together milk, butter, vanilla, egg and espresso powder.
- Add the milk mixture to the dry ingredients and combine gently until just incorporated. A little flour showing is okay, you want to avoid over mixing more than anything.
- Divide evenly into the prepared mini muffin pan. I used a medium ice cream scoop which filled each slot to the top. Bake for 7 minutes or until a toothpick comes out clean. Allow to cool in pan for at least 5 minutes before removing.
- For the glaze combine powdered sugar and Irish cream. Whisk until well incorporated. If too think add a touch more Irish cream, too thin add powdered sugar.
- Once muffins are completely cool dip tops into glaze and devour.