equivalent amount of liquid or powdered sweetener
(see here)
1 ounce brewed decaf espresso or other strong
brewed decaf coffee
1 teaspoon rum extract
Unsweetened cocoa powder, for dusting
- Preheat the oven to 350°F. Grease a standard-size
12-well muffin pan, or line the wells with paper liners. - In a medium-sized bowl, sift together the dry
ingredients for the muffin batter. Slowly add the wet
ingredients to the dry ingredients and stir until very
smooth. Fill each well of the muffin pan about two-
thirds full with the batter. Bake for 18 to 20 minutes,
until a toothpick inserted in the center of a muffin
comes out clean. Allow to cool in the pan before
removing. - Meanwhile, make the frosting: Combine all the
ingredients and mix until smooth. Set aside until the
muffins are cool, then frost the muffins. Dust the
frosted muffins with cocoa powder. - Store extras in an airtight container in the
refrigerator for up to 1 week. The muffins can be
frozen if unfrosted, but do not freeze the frosting.