Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a mini muffin tray very well with cooking spray.
Mix all muffin ingredients. Fill muffin cups 3/4 of the way. Bake for 25 minutes.
To prepare the coffee butter cream, beat the butter with the confectioners’ sugar. Add the coffee to the mixture as it’s beating. Beat until combined and creamy. Place cream in a piping bag fitted with a large star tip and pipe onto muffins.
Mix topping ingredients in a small bowl. Sprinkle onto muffins right before serving.
Directions
Credits
Tips:
For an extra delicious surprise, cut a dairy Torino chocolate stick into 1/2-inch pieces and place them in the center of the batter before baking.
Notes:
If making the butter cream in advance, refrigerate it and bring to room temperature before piping.
Freeze muffins without frosting for up to 2 months; thaw at room temperature and pipe cream just before serving.
Description:
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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