Caramel Mochaccino Muffins Recipes

MOCHACCINO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda. In another bowl, beat the egg, buttermilk, oil, coffee granules and vanilla until coffee granules are dissolved. Stir into dry ingredients just until moistened., Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each; top with remaining batter. Combine sugar and cinnamon; sprinkle over batter. , Bake at 425° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARAMEL MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line muffin pan with liners and set aside.
• In a large bowl, stir together the flour, sugar, baking powder, and salt, and make a well.
• In a medium bowl, beat egg lightly, add creamer and vegetable oil and beat until combined.
• Pour wet ingredients into the well of the dry ingredients and mix gently just until combined, do not overmix, it's okay if the batter is slightly lumpy.
• Add 2 tablespoons of batter to each liner, place an unwrapped caramel in the center, top with another tablespoon of batter. Repeat for the remaining liners.
• Mix topping ingredients together with a fork in a small bowl until crumbly, sprinkle over the top of the muffins and bake for 20 to 25 minutes until golden brown.
• Drizzle with caramel sauce before serving if desired and use caution as caramel center will be molten after removed from the oven. Bake off remaining batter the same way.

CARAMEL MUFFINS

Steps:

• Preheat oven to 400.
• Grease, line or spray muffin pan.
• Sift flour, salt and baking powder in a bowl.
• Stir in brown sugar and pecans.
• In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
• Stir dry mixture into wet mixture, mixing ONLY until combined.
• Don't overmix the batter.
• Gently stir in vanilla chips.
• Divide evenly among 14-18 muffin cups.
• Bake for about 20 minutes, or until done.
• Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
• Bring to a rolling boil, stirring constantly.
• Let boil for 1 minute longer, stirring constantly.
• Remove pan from heat and stir in the vanilla extract.
• Spoon, spread or drizzle warm glaze over cooled muffins.

CARAMEL MOCHACCINO CHEESECAKE

Steps:

• Combine the Oreo crumbs & butter.
• Press on bottom & 1 inch up the sides of a springform pan.
• Pour 1/2 cup of the Caramel Sauce (I used Smuckers) over the crust.
• Beat the cream cheese until smooth.
• Add the eggs, one at a time.
• Stir in the Tia Maria, coffee and melted chocolate.
• Pour onto crust, try to pour from the perimeter of the pan inwards, to avoid sending the caramel up the sides.
• Bake at 350 degrees for 45-50 minutes, or until centre is almost set.
• Cool & refrigerate 3 hours.
• Pour remaining caramel on top, and garnish with chocolate curls.

CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 375°F Grease a 12-cup muffin pan or line with paper liners.
• TOPPING: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.
• MUFFINS: Combine flour, instant coffee powder, baking powder, baking soda, cinnamon and salt in a large bowl.
• In a separate bowl, combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan.
• Sprinkle muffins with reserved topping.
• Bake in preheated oven for 20 minutes.

CAPPUCCINO MUFFINS

Steps:

• In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
• Cover and refrigerate until serving.
• For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
• Add butter, egg and vanilla; mix well.
• Stir into dry ingredients just until moistened.
• Fold in chocolate chips.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Serve with espresso spread.

CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 375°F
• Line muffin tins with papers or grease well.
• In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
• Set aside.
• In a medium bowl, mix milk, butter, egg, and vanilla until combined.
• Stir milk mixture into flour mixture only until combined.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
• Cappuccino muffins freeze well.

CARAMEL APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

WILLIAM SHATNER'S CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 400° and grease muffin tins or line with paper baking cups.
• Sift all dry ingredients together into a bowl.
• Make a well in the center of the mixture.
• Beat the egg together with the milk and the melted butter. Add the vanilla.
• Add to the dry ingredients along with the chocolate chips and mix until just moistened.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake until just done, approximately 20 minutes.

CHILLY MOCHACCINO

Steps:

• Combine coffee and boiling water in blender.
• Blend until dissolved.
• Pour in chocolate milk and ice cubes.
• Blend until smooth.
• Pour into tall glasses.

CARAMEL MOCHACCINO MUFFINS

Steps:

• Preheat oven to 350°F.
• Unwrap caramels.
• Using kitchen shears, snip each caramel into 4 pieces.
• In a large bowl, using electric mixer cream together eggs, oil, sugar, instant espresso, cinnamon and milk.
• In another bowl, combine flour, baking soda, baking powder, and salt.
• Add dry ingredients to wet mixture, stirring just to blend.
• Fold in chocolate chips.
• Fill mini muffin cups 2/3 full. Push 4 or 5 carmel bits into each muffin. (They will stick like crazy if they come in contact with the muffin tins, so be careful of this.)
• Bake 10-15 minutes or until toothpick inserted in the centre comes out clean.