Espresso Brownie Cupcakes
These espresso brownie cupcakes combine the rich, fudgy texture of classic brownies with the bold kick of espresso, all wrapped up in an adorable cupcake format. Perfect for any occasion, they deliver big on flavor and charm.
Ingredients
- 1 cup dark chocolate chips
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup strong espresso
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Melt the dark chocolate chips and butter together using a double boiler or microwave in 30-second intervals. Stir until smooth and glossy. Let this mixture cool for 5 minutes.
- In a large mixing bowl, whisk together the melted chocolate mixture and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition.
- Stir in the cooled espresso, vanilla extract, and instant espresso powder.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture using a rubber spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Room temperature ingredients mix more easily. Don't skip the cooling step for your espresso. Use an ice cream scoop for even batter distribution.