Jumbo Coffeehouse Muffins

 

3/4

cup chocolate milk

1/4

cup vegetable oil

2

tablespoons instant espresso coffee powder or granules

2

eggs

1

box (16.4 oz) Betty Crocker® chocolate chip muffin mix

1

container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, softened

1

tablespoon sugar

1/2

teaspoon instant espresso coffee powder or granules

3

tablespoons coarsely crushed chocolate-covered coffee beans

• 1 Heat oven to 425°F (400°F for dark or nonstick pan). Place jumbo foil baking cup in each of 6 jumbo muffin cups; spray foil cups with cooking spray.
• 2 In medium bowl, mix chocolate milk, oil, 2 tablespoons coffee powder and the eggs with whisk until blended. Gently stir in muffin mix just until blended (batter may be lumpy). Divide batter evenly among muffin cups, filling each about two-thirds full.
• 3 Bake 22 to 24 minutes or until browned and tops spring back when touched lightly. Cool 5 minutes (if you did not use foil baking cups, run knife around edges of cups before removing); carefully remove from pan to cooling rack. Cool completely.
• 4 In medium bowl, mix cheese, sugar and 1/2 teaspoon coffee powder until blended. Spoon about 1 tablespoon cheese mixture on top of each muffin. Sprinkle crushed coffee beans over cheese topping. Store in refrigerator.