One of the really good cooks in our congregation served these at Coffee Hour a couple of weeks ago and was kind enough to share the recipe. I would be wrong to keep it to myself. She said she got the recipe from Taste of Home 2000.
4 oz. cream cheeseCombine spread ingredients; cover & refrigerate until serving OR when muffins are cooked, cut out an upside down cone from top of each muffin; fill cavity with spread; invert cone on top.
½ teaspoon vanilla
1 tablespoon sugar
¼ cup mini semisweet chocolate chips
½ teaspon instant coffee granules
2 cups flourCombine flour, sugar, baking powder, cinnamon, & salt. In another bowl, stir milk & coffee granules until coffee dissolves; add butter, egg, & vanilla. Stir into dry ingredients just until moistened; fold in chips. For about 12 muffins, fill greased medium muffin cups 2/3 full; bake at 375 for 17-20 min. (For about 36 mini muffins bake only about 12 min.)
2 tablespoon instant coffee granules
¾ cup sugar
½ cup butter, melted
2 ½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon salt
¾ cup mini semisweet chocolate chips
1 cup milk