Cappuccino Cream Muffins With Chocolate Ripple

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Chocolate Ripple
1/4 Cup All-Purpose Flour
2 Tbsp Brown Sugar -- Lightlypacked
1 Tsp Cinnamon
2 Tbsp Butter
2 Squares Semisweet Chocolate -- Chopped

Batter
2 Tbsp Instant Coffee Granules
1/2 Cup Hot Water
2 1/2 Cups All-Purpose Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1 Tsp Cinnamon
1/2 Tsp Salt
2 Med Eggs
1 Cup Sour Cream
1/3 Cup Butter -- Melted
1 Square Semisweet Chocolate Square -- Melted,Optional

Grease muffin cups or line with paper baking cups.

Chocolate Ripple:
Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture
resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter:
Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder,
cinnamon
and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee
together with a whisk or fork. Stir liquid into dry ingredients, stirring
just until moistened. Batter will be stiff. Spoon half the batter into
muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 350 degrees 15-20 minutes or until done.