Mocha chocolate buns

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This Easy Mocha Chocolate Muffin Recipe is the best muffin recipe! Enjoy these slightly sweet buns with a cup of coffee for a delicious breakfast or brunch! You can even prepare the dough in advance and bake it in the morning!

To tell the truth, I have not always been a mocking person. So one glorious morning while coaching a team of cute little swimmers, a mother brought me one of these still hot Mocha Chocolate Muffins from the oven and my life changed forever. I became a super bowling fanatic and still am to this day. (Read the whole bun story in this Cinnamon Chip Scones recipe post!)

These mocha chocolate muffins are delicious and life-changing and the perfect companion for a cup of hot coffee! They are easy to make and bond in less than 30 minutes! You can even make the dough the night before and bake it in the morning!

One of the many things I love about these buns is that they aren't too sweet! Powdered espresso and chocolate give them a rich, dark flavor! Which I love because I don't like too sweet breakfasts! This muffin recipe would make a great addition to Mother's Day or Easter brunch!

How are chocolate buns made?

As always, let's see how to make these chocolate muffins step by step. You can of course watch the video to see the whole process, but it is explained in more detail below!

Step 1: mix dry ingredients.

Start by mixing the dry ingredients together. Just add all the dry ingredients to a large mixing bowl and stir until evenly combined.

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Step 2: cut the cold butter

It is important that the butter is cold when added to the dry ingredients. I often cut the butter and put it in the fridge before gathering the rest of the ingredients and finishing the first step. This ensures that it is very cold when it is time to add it to the dough.

To cut butter into dry ingredients, use a fork, a dough cutter, or your hands. This time I opted for my hands, but I have used all three methods successfully. Just be careful not to over mix the ingredients (because that will make the butter melt)!

Why should the butter (and the rest of the wet ingredients) be cold when you make buns?

It is important that the butter and the rest of the ingredients are cold in the chocolate chip dough because the result is small “pieces” of cold butter in the whole dough.

The chunks of cold butter begin to melt when baking in the oven, creating flaky layers and pockets on the chocolate muffins … leading to the best muffin recipe!

Step 3: add the rest of the wet ingredients and mix

Next, add the rest of the wet ingredients to the chocolate chip batter. Make sure the milk and eggs are cold so the butter doesn't melt when added. Use a spatula to mix the dough until the mixture is homogeneous (uniform).

Step 4: Add the chocolate chips and mix again

At this point, the dough will look a bit crumbly. To find out if it's the right consistency, try pinching a piece with your fingers.

If you can pinch the dough easily, that's fine. If it does not hold together and remains powder, add more half and half 1 teaspoon at a time until the correct consistency is achieved.

Once the dough is uniform and the correct consistency has been achieved (see below), add the chocolate chips and mix until evenly distributed.

Step 5: Shape the dough into a 10 ″ circle

Turn the dough onto a clean surface or pastry slab. Use your hands to form the dough into a 10 ″ circle. It should stay very well in shape and be a solid circle when finished.

Try to minimize the cracks in the chocolate buns dough, as any cracks present at this stage will remain when baking! Take a look at that circle of dough, complete with beautiful pieces of butter at all times. Yum

Notice the marbled buttery texture! Those gorgeous buttery pockets are a must-have to make the best bun recipe!

Step 7: sprinkle with sugar

Transfer the circle of dough to a baking sheet lined with parchment paper. Sprinkle the bun dough circle with raw sugar. I recommend palpating it lightly so the sugar sticks to the dough!

Step 8: cut and separate.

After sprinkling the dough with sugar, cut the chocolate buns into eight equal parts. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally and spread and spread the buns evenly on the baking sheet.

This best bun recipe won't rise or stretch much, but it's still important that there is enough space between the buns to ensure even cooking.

Step 9: bake and cool

Bake the mocha chocolate buns for 16-20 minutes or until they look firm. You will notice that the tops are not really brown, but the bottoms are!

Transfer them to a wire cooling rack to cool slightly, then serve hot!

Chocolate Scones Serving Tips

I recommend serving these hot chocolate buns with a cup of coffee (or latte)! They are irresistible fresh from the oven! Serve with a tablespoon of cinnamon butter, pecan butter, or add a drizzle of frosting for an extra special touch!

Frequently asked questions on how to make the BEST bun recipe!

Can you make buns in advance?

Yes! You can make the dough the night before and bake in the morning! Just make the bun dough according to the instructions, but don't cut it (leave it as a 10 ″ round circle). Then wrap it tightly in plastic wrap and place it in an airtight container. Just cut and bake the chocolate muffins in the morning! This is a great way to save time in the morning when you're groggy before drinking your coffee!

Are the buns supposed to be dry?

Yes and no! The buns are supposed to have layers and a cookie-like texture, but they aren't supposed to taste chalky or dry. They are made for dipping in coffee / tea or for spreading with a moist topping like butter or jam. Therefore, they will not be wet like a bun. However, over-baking and over-mixing could make them enjoyable … if that makes sense!

How are homemade buns stored?

Store this bun recipe in an airtight container wrapped in plastic wrap (to retain moisture) at room temperature.

Can you freeze buns?

Yes! Simply wrap them tightly in plastic wrap and place them in an airtight container or freezer bag.

How long do the buns last?

Stored at room temperature, the buns last 1-2 days without drying. They can be frozen for up to two months.

How are the buns heated and refreshed?

There are two ways to reheat these cinnamon buns:

  1. In the microwave Simply microwave the buns for 15-30 seconds (depending on the power of your microwave and the number of buns you are heating). Then enjoy!
  2. In the oven. Wrap the buns in foil (to prevent them from drying out) and heat them in the oven preheated to 300 degrees F for 10-15 minutes!

Chocolate buns recipe: ingredients and substitutions

While there are a few possible substitutions in this recipe, these chocolate muffins are best when the recipe is followed exactly as written, and I don't recommend making any changes!

  • All-purpose flour. Honestly, I have not attempted to make these buns out of any flour other than unbleached all-purpose flour. If you are trying to use an all-purpose gluten-free flour or other flour substitute, please let me know and how it works.
  • Granulated sugar. I always bake with organic cane sugar, but any granulated sugar works well.
  • Espresso powder. For the richest mocha flavor, use espresso powder! If you don't have access to espresso powder, instant coffee works well too (I've used both options with great success)!
  • Butter. Again, I haven't tried making these cinnamon buns with anything other than butter. Both salted and unsalted butter work well! I usually use salt, so if you go without salt, you may need to increase the amount of salt in the recipe by 1/4 teaspoon.
  • Half and half. This is the only ingredient I have played with. I have used whole milk and they are fabulous. I've also tried using thick whipped cream, but I needed to add 1 extra tablespoon of cream for the dough to come together (they still tasted perfect).
  • Chocolate chips. Chocolate chips or chopped chunks or bars of chocolate can be used in this sweet bun recipe with great success! Choose your favorite variety and have it!
  • Raw Turbinado Sugar. I use organic raw turbinado sugar to sprinkle on the buns, I think it works better!

Do you need eggs in buns?

In this recipe the answer is yes! Using egg in this bun recipe makes them taste richer and have an amazing texture. It also adds to the rise of the bun.

Chocolate and mocha buns recipe

This Easy Mocha Chocolate Muffin Recipe is the best muffin recipe! Enjoy these slightly sweet buns with a cup of coffee for a delicious breakfast or brunch! You can even prepare the dough in advance and bake it in the morning! Preparation time: 5 minutes Cook time: 20 minutes Total time: 25 minutes Servings: 8 Scones Calories: 326.2kcal

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • 1 tablespoon of espresso powder
  • ¼ teaspoon of sea salt
  • 6 tablespoons cold salted butter
  • ½ cup half and half
  • 2 tablespoons melted and cooled chocolate
  • 1 large egg
  • 1 teaspoon of pure vanilla extract
  • 1 cup mini chocolate chips or pieces of chocolate
  • 1-2 tablespoons raw turbinado sugar

Usual US USA

Instructions

  • Preheat oven to 375 degrees F.
  • Line a large baking sheet with parchment paper, set aside.
  • In a large bowl add the flour, sugar, baking powder, espresso powder and sea salt. Stir to combine.
  • Add butter and with a fork, pastry cutter, or hands, cut butter into dry ingredients until coarse crumbs remain. (You want bits of butter!)
  • Add half and half, melted chocolate, egg, and vanilla extract and stir until combined. The dough will look crumbled, but should come together when squeezed between the fingers.
  • Add mini chocolate chips and stir until evenly distributed.
  • Turn the dough onto a well floured surface (or pastry slab) and form a round circle approximately 10 "in diameter.
  • Transfer the circle of bun dough to the prepared baking sheet.
  • Cut into eight equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally. (watch video)
  • Sprinkle the top with raw sugar and gently press on the top of the buns.
  • Carefully separate the buns and spread them evenly on the baking sheet.
  • Bake in the preheated oven for 16-20 minutes, or until the buns are done.
  • Remove from the oven and transfer the buns to a baking sheet to cool, or serve warm (which I recommend).

Notes

Ingredient substitutions

  • All-purpose flour. Honestly, I have not attempted to make these buns out of any flour other than unbleached all-purpose flour. If you are trying to use an all-purpose gluten-free flour or other flour substitute, please let me know and how it works.
  • Granulated sugar. I always bake with organic cane sugar, but any granulated sugar works well.
  • Espresso powder. For the richest mocha flavor, use espresso powder! If you don't have access to espresso powder, instant coffee works well, too.
  • Butter. Both salted and unsalted butter work well.
  • Half and half. This is the only ingredient I have played with. I have used whole milk and they are fabulous. I've also tried using thick whipped cream, but I needed to add 1 extra tablespoon of cream for the dough to come together (they still tasted perfect).
  • Chocolate chips. Chocolate chips or chopped chunks or bars of chocolate can be used in this sweet bun recipe with great success!

Nutrition

Serving: 1 tablespoon (1/8 recipe) | Calories :: 326.2kcal | Carbohydrates: 41.2 g | Protein: 5.1g | Fat: 17.2g | Saturated Fat: 10.5g | Polyunsaturated fats: 0.7g | Monounsaturated fat: 5.1g | Cholesterol: 52.6mg | Sodium: 327.7mg | Potassium: 149.3mg | Fiber: 2.2g | Sugar: 16.9g | Vitamin A: 360IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 2mg

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