Breads and muffins: the chocolate edition

Chocolate is a sure winner in these two recipes: one for muffins and the other a quick bread.

Coffee and chocolate are two bold flavours born to be married as one. Here, both brewed coffee and ground coffee amplify the rich aromas of the chocolate.

Prep time: 15 min

Cook time: 20 min

Makes 12

Muffins

• 500 g (2 c) all-purpose flour
• 250 g (1 c) firmly packed brown sugar
• 50 g (1/4 c) cocoa powder
• 30 ml (2 tbsp) ground coffee
• 12 ml (2 1/2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 175 ml (3/4 c) milk
• 125 ml (1/2 c) canola oil
• 2 large eggs
• 5 ml (1 tsp) vanilla extract
• 175 g (3/4 c) semi-sweet chocolate chips
• 125 g (1/2 c) dried cherries

  Glaze

• 250 g (1 c) confectioners' sugar
• 15 ml plus 10 ml (1 tbsp plus 2 tsp) brewed coffee

1. Preheat the oven to 190°C (375°F). Line 12 muffin cups with aluminum or paper liners.
2. For muffins, in a medium bowl, whisk together the flour, brown sugar, cocoa powder, coffee, baking powder and salt.
3. In a large bowl, whisk together the milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix well. Fold in the chocolate chips and cherries. Spoon the batter into the muffin cups.
4. Bake until a toothpick inserted into the centre of a muffin comes out with a few moist crumbs, 20 to 22 minutes. Transfer the muffins to a wire rack and cool for 10 minutes.
5. For glaze, combine the confectioners' sugar and coffee in a small bowl. Transfer the mixture into a small zip-lock bag with the tip of one corner snipped off. Squeeze the glaze over the muffins while making a quick back-and-forth motion. Let stand for 10 minutes to allow the glaze to set before serving.

If you would like a little more cherry flavour and less coffee flavour, make the glaze with milk instead of coffee, and stir in one millilitre (a quarter teaspoon) almond extract.

These mini loaves make the perfect food gift, particularly when wrapped in colored foil and tied with ribbon. Applesauce blends perfectly with chocolate to keep these treats ultra-rich and moist.

Prep time: 15 min

Cook time: 35 min

Makes 4

Bread

• 125 g (1/2 c) unsalted butter or margarine, softened
• 150 g (2/3 c) firmly packed brown sugar
• 2 eggs
• 250 g (1 c) miniature semi-sweet chocolate chips, melted
• 350 ml (1 1/2 c) applesauce
• 10 ml (2 tsp) vanilla extract
• 625 g (2 1/2 c) all-purpose flour
• 5 ml (1 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 5 ml (1 tsp) salt
• 125 g (1/2 c) miniature semi-sweet chocolate chips

  Glaze

• 125 g (1/2 c) miniature semi-sweet chocolate chips
• 15 ml (1 tbsp) unsalted butter or margarine
• 30 to 45 ml (2 to 3 tbsp) half-and-half
• 125 g (1/2 c) confectioners' sugar
• 1 ml (1/4 tsp) vanilla extract
• Pinch of salt

1. Preheat the oven to 180°C (350°F). Grease four 13.5 x 7.5 centimetre (5.5 x 3 inch) mini loaf pans.
2. For bread, cream the butter or margarine and brown sugar in a large bowl. Add the eggs and chocolate and mix well. Add the applesauce and vanilla, then set aside.
3. In a medium bowl, combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in the chocolate chips.
4. Spoon the batter into the loaf pans. Bake until a toothpick inserted near the centre comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to wire racks to cool completely.
5. For glaze, melt the chocolate chips and butter or margarine in a pot; stir in half-and-half. Remove from the heat; stir in the sugar, vanilla and salt. Drizzle over the warm bread.

To give this bread a mocha flavour, stir 125 grams (1/2 cup) finely ground espresso into the flour mixture.