Ingredients
Dry
- 3/4 c. whole spelt flour
- 1/2 c. all purpose flour
- 1/4 c. good quality cocoa powder, unsweetened*
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of fine grain sea salt
Wet
- 2 eggs
- 1/3 c. vegetable or coconut oil
- 2/3 c. sugar (I use rapadura)
- 3/4 c. warm brewed coffee
- 1 tsp. vanilla extract
Filling
- 2 oz. dark chocolate, chopped
Garnish
- 36 raspberries, frozen
- 2 oz. dark chocolate, chopped
*Ghirardelli unsweetened cocoa powder (not Dutch process)
Instructions
- Preheat your oven to 375 F. Line a muffin tin with 12 paper cases.
- In a large bowl, sift the dry ingredients together.
- In another bowl, whisk the wet ingredients until well blended.
- Combine the dry and wet ingredients; do not over mix.
- Fold in the dark chocolate, making sure to reserve the rest for garnish.
- Pour the batter into the the prepared muffin tin about 2/3’s full.
- Garnish with frozen raspberries (about 3 per muffin) and the remaining chopped chocolate by gently tucking everything into the batter.
- Bake for about 20-25 minutes. They are ready when a toothpick comes out clean when inserted.
- Remove the muffins and let them sit in the pan for about 5 minutes.
- Transfer to a wire rack to cool.