Espresso Dark Chocolate Chip Muffins

These energizing dark muffins are bursting with dark chocolate delight. Pair one with an espresso or latte for the perfect morning wake-up or snack.


• East Coast Blend coffee beans, as needed

• 1 ½ cups all-purpose flour (or gluten-free all-purpose flour, if needed)

• ½ cup cane sugar

• ¼ cup packed brown sugar

• ¾ tsp baking powder

• ¾ tsp baking soda

• ¼ tsp kosher salt

• ¼ tsp ground nutmeg

• 2 eggs, beaten

• 1 cup sour cream

• ¼ cup + 1 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 1 cup dark chocolate chips

• Cooking spray


1. Preheat oven to 350°F.

2. Use a conical burr grinder to finely grind coffee beans. Measure 2 ½ tbsp of ground coffee and place in a large mixing bowl.

3. Add flour, sugar, baking powder, baking soda, salt, and nutmeg to mixing bowl; mix well.

4. In a separate mixing bowl, combine eggs, sour cream, butter, and vanilla extract; mix well.

5. Stir wet ingredients into dry ingredients until just moistened. Do not over mix. Fold in chocolate chips.

6. Spray nonstick muffin cups with cooking spray. Fill each muffin cup halfway to three quarters full. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool for a few minutes, then transfer to a wire rack to further cool.

Makes 18 muffins

Peanut Butter Hot Chocolate

Celebrate chocolate with our new froth Control.  We can’t get enough of this rich, creamy, frothy recipe.

froth Control PB_HC_50 PNG.png

Peanut Butter Hot Chocolate

1 serving

• 10-oz milk

• 2-oz semisweet or bittersweet chocolate chips

• 2-oz peanut butter chips (found in the baking section of most supermarkets)

Insert the frothing disk, add milk to frothing pitcher and choose the CHOC setting. Start the cycle by pressing the center of the selector dial. After a few minutes the illuminated light around the selector dial will start to blink indicating that it is time to add the chocolate and peanut butter chips. Remove the lid and add the chips gradually along the edge of the pitcher, away from the rotating disk. Make sure to add all of the chocolate and peanut butter chips before the illuminated light stops blinking. Replace lid and wait for the froth Control to automatically shut off. Pour into mugs and enjoy! To find out more about Capresso products, visit

Peanut Butter Hot Chocolate

In our book, chocolate and peanut butter are the perfect pair. So we used this flavor combination to create our sinfully rich recipe for Peanut Butter Hot Chocolate. If you feel the same way we do about chocolate and peanut butter, this drink will not disappoint.



Peanut Butter Hot Chocolate

2 servings

– 8 oz. chocolate milk

– 2 tbsp Jif® Regular Creamy Peanut Butter

– Whipped cream

– Chocolate sprinkles

Place the frothing disk into the froth enhancer of your Capresso froth TEC and ensure it is securely snapped inside the bottom of the milk pitcher. Add chocolate milk to frothing pitcher. Place lid and press the Hot button. Meanwhile, place peanut butter in a microwave safe bowl and heat for 50 seconds, stirring in 10-second intervals until peanut butter has a liquid consistency. After about three minutes, remove frother lid and add peanut butter. Replace lid and wait for frother to automatically shut off. Serve in mugs and top with whipped cream and chocolate sprinkles.

S’mores Hot Chocolate

We took a campfire classic and turned it into a hot chocolaty beverage — S’mores Hot Chocolate. Experience chocolate, graham crackers and marshmallows in a delicious new way.



S’mores Hot Chocolate

1 serving

–       8 oz. low-fat milk

–       3 oz. milk chocolate, grated

–       1 Tbsp chocolate syrup

–       1 graham cracker, crushed

–       Mini marshmallows

Place the heating disk in your Capresso froth PLUS and ensure it is securely snapped inside the bottom of the frothing pitcher. Add milk to the frothing pitcher and press the Warm button. After two minutes, add the grated chocolate. Replace lid and wait for the frother to automatically shut off.  To garnish cups, pour chocolate syrup onto a small plate and pour crushed graham cracker onto a separate plate. (Tip: Diameter of plates should be larger than diameter of cups.) Dip rim of cup into chocolate syrup then dip rim of cup into crushed graham cracker. Fill cup with hot chocolate and top with mini marshmallows

Easy to use and simpler to clean, there’s no reason why you can’t create new and exciting beverages everyday with the Capresso froth PLUS. Experiment with new flavors or prepare an old favorite at a different temperature by choosing one of the three temperature settings — hot, warm and cold. The possibilities are endless.

Chocolate Pecan Froth

We’re nuts over this Chocolate Pecan Froth recipe. The iced drink captures the flavors of chocolate covered pecans for a sweet and salty delight.

For a nuttier taste, prepare with almond milk. The Capresso froth PLUS can froth any type of milk, so you can enjoy new flavors or stay within your dietary needs. Learn more about the froth PLUS here.



Chocolate Pecan Froth

1 serving

–       8 oz almond milk or low-fat milk

–       3 Tbsp chocolate syrup

–       2 Tbsp chopped pecans

–       Ice

Place the frothing disk in your Capresso froth PLUS and ensure it is securely snapped inside the bottom of the frothing pitcher. Add milk to the frothing pitcher and press Cold button. After two minutes remove the frother lid and slowly add 2 tbsp of chocolate syrup. Replace lid and wait for frother to automatically shut off. On a plate, pour remaining chocolate syrup. Dip rim of glass into the syrup until rim is fully covered. On another plate, pour chopped pecans and drip rim of glass into pecans until rim is fully covered. Place a few ice cubes into glass and pour chocolate milk over ice.