Preparation

In a mixing bowl, stir the butter together with the sugar for two minutes until creamy.

Add eggs and beat again with the hand mixer on high speed. Add the myAROMA cappuccino. Mix in baking powder well. Add half of the flour and now fold in gently and carefully with a spoon.

Add milk and the rest of the flour. Stir gently. The dough should drip from the spoon, tough. Chop the chocolate into fine pieces and mix into the cookie dough.

Divide the batter into 12 muffin cups in portions. Preheat the oven to 180 C top and bottom heat while allowing the muffins to rest. Bake the muffins for about 20 minutes until golden. When they have fallen, sprinkle with powdered sugar.