Mocha Chocolate Chip Muffins

Ingredient ULF # Portion
Red Diamond 100% Colombian Ground Coffee, brewed and cooled 415980 4 1/2 cups
Krusteaz Creme Cake Mix 739278 5 lb.
Hershey's Unsweetened Cocoa Powder 314920 1/3 cup
Semi-Sweet Chocolate Chips 314922 3 cups

1. Pour 3 cups of cooled coffee into mixer bowl fitted with the paddle attachment; add the total amount of cake mix.
2. Mix on low speed for 1 minute; stop the mixer, scrape bowl and paddle.
3. Mix on medium speed for 3 minutes.
4. Add remaining 1 1/2 cups cooled coffee gradually while mixing on low speed for 1 minute then mix for 3 minutes. DO NOT OVERMIX.
5. Fold in cocoa powder and chocolate chips until distributed.

Deposit #10 scoop of batter into greased or paper-lined muffin pans; bake as directed below and allow to cool before serving.

Deposit 1 lb 8 oz of batter into each greased tube cake pan; bake as directed below and allow to cool slightly before removing from pan.


Baking   /  MUFFINS   /  CAKES
Convection Oven*   325°F 18-22 minutes   /  300°F 35-45 minutes
Standard Oven   350°F 20-22 minutes   /  325°F 38-44 minutes

*Rotate pans baked in convection oven one-half turn (180°): after 9 minutes of baking for muffins, and after 17 minutes of baking for cakes.