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Chocolate Caramel Latte Muffins

Add brewed coffee to the muffin batter and caramel coffee syrup to the glaze for a Chocolate Caramel Latte inspired muffin!
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins

Ingredients

  • 2/3 cup Dutch-process cocoa
  • 2 cups All Purpose Flour
  • 1 1/4 cups brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup Millstone Black Onyx brewed coffee cooled
  • 1/2 cup whole milk
  • 2 teaspoons vanilla
  • 2 teaspoons vinegar
  • 1/3 cup vegetable oil

For the glaze:

  • 4 ounces Philadelphia Cream Cheese softened
  • 1 cup Torani Classic Caramel Coffee Syrup

Instructions

  • Preheat the oven to 350° F. Prepare a 12 cup muffin pan with Pam baking spray or paper muffin liners.
  • In a large bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium mixing bowl, whisk together the eggs, coffee, milk, vanilla, vegetable oil and vinegar. Add the wet ingredients to the dry ingredients, stirring to blend; making sure everything is well-combined.
  • Spoon batter into prepared muffin cups, filling 3/4 full. Bake in preheated oven for 22 minutes, or until toothpick inserted into the center comes out clean. Remove and let cool. Frost with glaze.

For the glaze:

  • With an electric mixer, mix Philadelphia Cream Cheese and Caramel Coffee Syrup until well blended and thick, yet still pourable.
  • Spoon over cooled muffins and serve.