These chocolatey coffee muffins hit the spot for people like me who like coffee but aren’t exactly into drinking shots of espresso. That is to say my espresso drinking partner says that they are rather sweet!
Makes 12 muffins.
Turn the oven on to 180C / 350F.
Cream together the sugar and margarine. Mix in the soy milk and coffee. Sift in the flour and stir well. Spoon the batter into a muffin ti
Bake for 25 minutes.
Make the frosting while the muffins are baking. Start by melting the chocolate with soy milk, then combine with the icing sugar, cinnamon and margarine. Beat with an electric mixer or whisk until the frosting is completely smooth. You may need to add a teaspoon or two extra soy milk to soften the frosting.
There is no need to refrigerate the frosting as it will go very hard, just set it aside until the muffins are cooled.