Jif Cashew Butter and Jif Almond Butter

Ingredients

• 2.6 ounces jif almond butter generous ()
• 3 ounces chocolate dark chopped (Hershey's )
• 1 large egg plus 2 tablespoons egg lightly beaten
• 0.5 teaspoon espresso powder instant
• 0.5 cup granulated sugar 
• 1 pinch tiny of salt 
• 4 ounces butter unsalted
• 6 tablespoons cocoa powder dark unsweetened (I used 3 T. Natural and 3 T. )
• 0.5 teaspoon vanilla 

Equipment

• sauce pan
• oven
• mixing bowl
• hand mixer
• muffin liners

Directions

1. Preheat oven to 325 degrees F. Line 12 muffin cups with paper liners.In a saucepan, heat the butter over medium until it melts.
2. Remove from heat and add the chopped chocolate.
3. Let the chocolate sit in the hot butter for about 2 minutes, then stir until melted and smooth. Stir in the cocoa powder, coffee, salt and vanilla.In a mixing bowl using a handheld electric mixer, beat the eggs. Gradually add the granulated sugar, beating constantly. Beat for about 5 minutes – mixture should be very frothy and light. Beat in the almond butter until smooth.Stir in the chocolate mixture. Divide mixture evenly among cupcake cups (they’ll be a little less than halfway full) and bake on center rack for 18 minutes or until they appear set.
4. Remove from the oven and let cool completely. I let mine cool, then chilled them to help develop the fudgy texture.