This is not a very spring recipe, but as I always go late and I’ll post it now. I am sure that you will find the ideal moment for baking these delicious and decadent muffins. I recommend you a Sunday morning when you want to flood the house with a smell of wonderful fresh coffee 🙂
Here I am, taking time from where there is not to write this post. I do not publish anything since Easter, and it’s really a shame because I already had my schedule for posting more often done and even my publications calendar every Saturday, Well not even with those! And, when you can not, you can not. Work lately has been consuming many of my hours, and moreover, I have been also travelling. In general, anything that is not work lately is very neglected, so my life is turning into a little chaos.
Friends, home, family and sometimes even personal care … everything I have neglected, and of course also the blog. A little over a week ago I published photos on instagram of the first flight of our beloved Lili Jet, and now you know a little more about what I do and what it takes me so many hours. Sometimes, not only are the hours of work, there are weeks of “normal” schedules but when I get home I am so overwhelmed, that I no longer want to do anything else and I dedicate myself totally to being a couch potato.
When I travel, I have set a new gold standard, and I do not want to do anything about the blog. I need to rest 100% and I do not want to know anything about obligations, which previously was not always the case. But now I take it more calmly in general, and if I do not get to post every week, then nothing happens.
I am enjoying 100% this great job opportunity that I have right now, I love it and I dedicate all my energies. Although I still love the blog, bake and take pictures, so on the other hand I suffer a little because I do not have more time for more energy to dedicate to this. But hey, another thing that I have learned is that in life everything is ups and downs and there are seasons with more work and others with less. I know that you have me patience and that those who follow me are there no matter what happens. I can never thank you enough for that.
And one thing I’m sure, whatever happens, I will not stop posting and sharing with you. Recipes like this, that I am sure you will love and that you have already asked me a lot, and here you have it! Tomorrow I’m going on vacation to northern Italy, so next week there will be no new recipe either, but I think that one is worth two 🙂
- FOR THE MUFFINS:
- 100 ml vegetable oil
- 2 eggs
- 2 Tbsp yogurt
- 100 g sugar
- 100 ml espresso (room temperature)
- 200 g flour
- 5 g baking soda
- 200 g dark chocolate
- 50 g hazelnuts
- FOR THE COFFEE BUTTERCREAM:
- 250 g soft butter
- 150 g icing sugar
- 5 Tbsp espresso (room temperature)
Preheat the oven to 180ºC. Prepare a muffin tray with 10 paper cups if they are very large or 12 cups if they are smaller.
To prepare the muffins batter, in a bowl mix all the liquid ingredients with the sugar and mix lightly until they are integrated. Add the sifted flour and baking soda and mix just until there are no lumps, it is very important not to overmix it.
Divide the batter into the paper cups, filling only up to 3/4 of its capacity. Bake at 180 ° C for about 20 minutes.
Melt the chocolate and chop the hazelnuts. Spread the surface of the muffins with the melted chocolate and sprinkle with chopped hazelnuts before the chocolate hardens. When the chocolate hardens, the hazelnuts will stick together.
To prepare the buttercream, beat the butter at medium-high speed for at least 2 minutes. Add the icing sugar and continue beating for about 5 more minutes. Finally, add the coffee one spoonful at a time, mixing until it is completely integrated into the cream.
Stuffed in a pastry bag with a star nozzle with buttercream. Frost each of the muffins with the buttercream. Optionally, you can decorate them with a little chocolate ganache, cocoa powder or coffee beans.