Makes 12 muffins
2 1/4 cups DANNON® Plain Yogurt
1/2 cup confectioner's sugar
1/4 cup mini chocolate chips
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/4 cups self–rising flour
2 teaspoons instant espresso powder
1/4 cup corn oil
1 teaspoon vanilla extract
non–stick cooking spray
Prepare yogurt cheese:
Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter.
Place a bowl under strainer to catch liquid (whey).
Cover and refrigerate 12 hours. Discard liquid.
Preheat oven 350°F.
In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended.
Stir in chocolate chips. Set aside.
In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla.
Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.
Spray 12–cup muffin tin with non–stick cooking spray or line with foil muffin cups.
Spoon batter evenly into muffin cups.
Make a slight indentation in each.
Spoon yogurt mixture over batter, dividing evenly.
Bake 20 minutes or until toothpick inserted in center comes out clean.
Cool on rack for 5 minutes, then remove from tins to completely cool.