CHOCOLATE ESPRESSO MUFFINS

The inspiration for this recipe was a beautiful plate with magical, romantic roses. I bought it in a Norwegian second-hand. On such a plate, chocolate-espresso muffins look majestic. Raspberries emphasise the beautiful colour of the drawing.

Ingredients:

• 90 g of vegan margarine (about 6 tablespoons), melted
• 2 tablespoons of espresso
• 1 tablespoon of maple syrup
• 225 ml of water
• 4 tablespoons of plant milk (almond in my case)

• 375 ml of wheat flour (250 g)
• 5 tablespoons of powdered sugar
• 2 tablespoons of cocoa
• 1 teaspoon of baking soda

• solid part of canned coconut milk
• 1 teaspoon of powdered sugar
• raspberries

Instructions:

1. Preheat the oven to 180 degrees C.
2. Put the dry ingredients in a bowl and mix with a whisk.
3. Pour the wet ingredients into another bowl and mix.
4. Pour wet until dry and mix with a spoon.
5. Pour the dough into muffin liners (up to 2/3 of the height) and bake for about 20-25 minutes.
6. In the meantime,  whisk a solid portion of canned coconut milk (it must be in the fridge at least the day before).
7. Add powdered sugar and whisk for a while.
8. Put the whipped cream in the fridge.
9. When the muffins are cool,  serve them with cream and raspberries.