Cream the sugar into the butter at room temperature.

Beat eggs set at room temperature for more than an hour and mix in butter dough. Show us God's speed so that it doesn't separate.

Add the sifted flour and cocoa powder and mix with a spatula. Add unsweetened cocoa powder for confectionery.

If you mix the flour for a long time, it will become hard with gluten, so add the mixture of milk and coffee powder when the powder and butter are half mixed as shown in the picture. Mix milk and instant coffee powder. If the milk is cold, the coffee powder won't mix well, so warm it up and mix it.

Place parchment paper in muffin pan and use piping bags or ice cream scoops to add 80% of the batter. I use an ice cream scoop. It's good because you can put in a certain amount using a scoop. Beat the pan 2-3 times on the floor to drain the air and bake at 180'c for 20-25 minutes.

Until now, I was upset that when I made muffins, they didn't look as bright as muffins, but this time, chocolate muffins were baked to one side and it was so pretty and cute. with a big smiley.

Doesn't it look really dark?? It tastes like coffee even though I melted coffee powder in milk. It's good for people who don't like coffee because it's slightly smelly. If you can't drink coffee well, just add milk. If you cut the muffin with a fork, it cuts smoothly and has a chocolate scent. The texture is a little heavy, but soft and fluffy, so it's perfect for breakfast.