1 c. milk
2 Tbls. instant coffee
3/4 c. white sugar
1/2 c. melted butter
1 egg, beaten
1 t. vanilla
2 c. all-purpose unbleached white flour
2-1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/2 c. mini semisweet chocolate chips
4 oz. low-fat cream cheese, cubed
1/2 t. vanilla
1 Tbls. sugar
1/4 c. mini chocolate chips
1/2 t. instant coffee granules
In a mixing bowl, stir milk and coffee granules until coffee is dissolved.
Add sugar, butter, egg and vanilla; mix well.
Stir in dry ingredients just until moistened.
Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375 degrees for 17-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Expresso Spread: combine ingredients with either a mixer or food processor. Cover and refrigerate until serving.