Cappuccino Muffin 2

If you don't have a muffin tin, double the paper cases or use ovenproof molds so they stay stable.

Sift any lumps from the cocoa powder briefly so the batter becomes more even.

Room-temperature eggs are easier to whisk.

Don't stir for too long, otherwise the muffins will turn out dense.

Fill the cases about two-thirds full so the muffins rise nicely without overflowing.

Near the end, perform a skewer test: if no batter sticks to the skewer, they are done.

Cooling on the rack allows them to cool all around and prevents the bottoms from becoming soggy.

Suitable options are powdered sugar, a cappuccino glaze or a dusting of cocoa.