Ingredeints

• 2 cups All-Purpose Flour
• 3/4 cup Sugar
• 2 1/2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1 cup Milk
• 2 tablespoons Instant Coffee Powder
• 1/2 cup Butter, melted
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 3/4 cup Mini Semisweet Chocolate Chips

Espresso Spread

• 4 ounces Cream Cheese, cubed
• 1 tablespoon Sugar
• 1/2 teaspoon Instant Coffee Powder
• 1/2 teaspoon Vanilla Extract
• 1/4 cup Mini Semisweet Chocolate Chips

Directions

1. In a food processor combine the espresso spread ingredients; process until well blended; transfer to a small bowl; cover and refrigerate until serving
2. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt; in a different bowl, combine milk and coffee granules until coffee is dissolved; add butter, egg and vanilla; stir into dry ingredients until just moistened; fold in chocolate chips
3. Grease muffin tin and fill each cup 2/3 full of batter; bake at 375F for 17-20 minutes until toothpick comes out clean; cool for 5 minutes before removing from pan to wire rack; serve warm with espresso spread