3/4 cup butter 1 cup golden sugar 3 eggs 3/4 cup flour 3/4 cup cocoa 1/2 tsp baking powder 1/4 tsp salt 1/2 cup sour cream 1 scoop coffee
Cream butter with sugar till fluffy. Add eggs one at a time. Combine dry ingredients in a separate bowl and whisk thoroughly. Add dry ingredients and sour cream a bit at a time alternatingly. Use a large ice cream scoop to make muffins even in size. Place in a lined muffin tin and bake at 350F for 18-20 minutes. Should spring back to touch.