1 (2 ounce) package dark chocolate snap cookies or blueberry snap cookies, prepared according to package
6 tablespoons butter
1/2 cup all-purpose flour
1/2 cup white sugar
3 eggs
1 cup coffee grounds
1 cup semisweet chocolate chips (optional)
1/3 cup boiling water (3 cups)
Preheat oven to 375 degrees F (190 degrees C). Line two 12-cup muffin cups with paper liners.
In a large bowl, stir together 3 Large covering ingredients. In another large bowl, stir together 4 Tablespoons butter, flour and sugar, eggs and 1 cup coffee.
Divide batter evenly among three plates. Spoon mixture into prepared muffin cups, filling about 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
In a pats of butter, spread filling over a baking sheet. Repeat with last cup of coffee mixture. Bake 20 to 25 more minutes. Keep this covered, steamed or cooled.