Mochaccino Cake/Muffins

Makes a small cake or 12 muffins.


  • 6 tablespoons (85g) unsalted butter, at room temperature
  • ¾ cup (150g) sugar (more/less if you prefer)
  • 1 egg
  • ½ cup (125g) ricotta (or sour cream/Greek yoghurt)
  • 2 tablespoons (30 mL) espresso coffee, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon of cinnamon
  • ⅓ cup (35g) unsweetened cocoa powder
  • ⅓ cup (35g) chocolate chips (more/less to your taste)


  1. Preheat your oven to 165°C. Line a small cake tin with parchment paper (or lightly grease two six-muffin trays) and set aside.
  2. Put the butter and sugar into a large bowl and beat until creamy.
  3. Add a lightly beaten egg to the mixture.
  4. Mix ricotta (or sour cream/Greek yoghurt), coffee, vanilla, then add to mixture and beat lightly.
  5. In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon. Add cocoa powder and mix. Sift these dry ingredients and stir into wet ingredient mixture.
  6. Mix in some (or lots of) chocolate chips to your taste.
  7. Transfer mixture into cake tin or muffin trays. Note that you can store half the mixture in the fridge for baking later if you want.
  8. Bake at 165°C for 35 to 40 minutes (cake) or 15 to 20 minutes (muffins), or until a skewer inserted in the middle comes out clean.
  9. Leave to cool on a baking tray.
  10. Optionally top with whipped cream and cocoa powder or grated chocolate.

based on: Mini Cappuccino Cakes at Bake with Anna Olson.