There is something absolutely magical about the combination of rich chocolate and bold espresso, and that’s exactly what makes this Espresso Brownie Cupcakes Recipe a standout treat. These cupcakes capture the fudgy decadence of classic brownies but with a delightful coffee kick that elevates every bite. Whether you’re craving dessert after a long day or need a show-stopping sweet for your next gathering, this recipe beautifully balances moist texture, intense flavor, and irresistible aroma all in one cupcake.
Ingredients You’ll Need
This Espresso Brownie Cupcakes Recipe calls for a handful of simple, pantry-friendly ingredients that come together to create something truly extraordinary. Each element plays a special role, contributing to the rich texture, smoky espresso notes, and mouthwatering chocolate flavor.
- 1/2 cup unsalted butter: Provides a creamy richness and tender crumb base.
- 4 oz semisweet chocolate (chopped or chips): Adds deep chocolate intensity with a smooth melt.
- 3/4 cup granulated sugar: Sweetens the batter while helping create the ideal fudgy consistency.
- 2 large eggs: Bind all ingredients together and add moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 2 tablespoons instant espresso powder: Infuses each cupcake with a bold coffee punch that complements the chocolate perfectly.
- 1/2 cup all-purpose flour: Gives structure without weighing down the brownie-like texture.
- 2 tablespoons unsweetened cocoa powder: Boosts the chocolate flavor and delivers a rich color.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/3 cup mini chocolate chips (optional): Adds delightful bursts of chocolate in every bite.
How to Make Espresso Brownie Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350°F (175°C). Line a muffin tin with 8 paper cupcake liners to ensure easy release and tidy presentation later on. This step is simple but crucial for baking success.
Step 2: Melt Butter and Chocolate
In a microwave-safe bowl, melt the unsalted butter and semisweet chocolate together in 30-second intervals, stirring after each interval until you have a perfectly smooth and glossy mixture. Let it cool slightly so it doesn’t scramble the eggs in the next step.
Step 3: Combine Wet Ingredients
Whisk the granulated sugar into the melted chocolate mixture. Then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and instant espresso powder to truly bring out the rich mocha flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. This ensures even distribution of dry ingredients, which gives the cupcakes a uniform texture throughout.
Step 5: Fold Dry into Wet
Gently fold the dry ingredients into the wet batter just until combined. Overmixing here can result in dense cupcakes, so keep it light and gentle. If you’re using mini chocolate chips, fold them in now for extra bursts of chocolate goodness.
Step 6: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out with moist crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Espresso Brownie Cupcakes Recipe
Garnishes
These Espresso Brownie Cupcakes are divine on their own, but a delicately piped swirl of whipped cream or a dusting of cocoa powder or powdered sugar really takes them next level. For a little extra flair, sprinkle coffee beans or chocolate shavings on top to highlight their mocha character.
Side Dishes
Pair these cupcakes with a scoop of creamy vanilla ice cream or a side of fresh berries to add refreshing contrast to the deep coffee and chocolate flavors. A warm latte or a cold brew coffee alongside really complements the espresso in the cupcakes, creating a well-rounded experience.
Creative Ways to Present
For parties or gifts, consider arranging these cupcakes in a decorative box layered with parchment paper or presenting them on a tiered dessert stand topped with edible flowers. You can even drizzle a little chocolate ganache over the cupcakes to add shine and extra richness before serving.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cupcakes tightly in plastic wrap or store in an airtight container at room temperature for up to three days. Keeping them covered ensures they stay moist and soft without drying out.
Freezing
These cupcakes freeze beautifully! Wrap each cupcake individually in plastic wrap and place them in a freezer bag or airtight container for up to three months. Thaw overnight in the refrigerator, or bring to room temperature before serving.
Reheating
To revive that freshly baked warmth, gently microwave the cupcake for 10 to 15 seconds. Alternatively, warm them briefly in a preheated oven at 300°F (150°C) for 5-7 minutes. This enhances the fudginess and reminds you of just-baked goodness.
FAQs
Can I use regular brewed espresso instead of instant espresso powder?
While brewed espresso adds great flavor, instant espresso powder is preferable because it dissolves completely without adding extra liquid, maintaining the recipe’s perfect texture.
Are these cupcakes gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend, but results may vary slightly in texture.
What if I don’t have mini chocolate chips?
No worries! You can chop regular chocolate into small chunks or omit the chips entirely—the cupcakes will still be deliciously rich and fudgy.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with a plant-based alternative and choose dairy-free chocolate chips. The flavor will still be fantastic!
How strong is the espresso flavor?
The 2 tablespoons of instant espresso powder provide a noticeable coffee presence without overpowering the chocolate. You can increase the espresso powder to 1 tablespoon for a stronger coffee hit if desired.
Final Thoughts
There is simply nothing like the joy of biting into a moist, fudgy cupcake that bursts with rich chocolate and espresso flavors. This Espresso Brownie Cupcakes Recipe is a surefire crowd-pleaser that’s straightforward to make yet decadent enough to impress. Whether you bake them for yourself or share with friends, they’re a delicious reminder that sometimes the best treats come from the simplest ingredients and a little love. I promise you’ll find yourself coming back to this recipe again and again.
Print
Espresso Brownie Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously rich and fudgy Espresso Brownie Cupcakes that combine the intense flavors of chocolate and coffee. These moist cupcakes are perfect for coffee lovers and make an indulgent dessert or snack with a hint of espresso. Easy to prepare and baked to perfection, they offer a perfect balance of sweetness and a slight coffee kick.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate (chopped or chips)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso powder
Dry Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
Optional
- 1/3 cup mini chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper cupcake liners to prevent sticking and ease cleanup.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and semisweet chocolate together by heating in 30-second intervals. Stir thoroughly between each interval until the mixture is smooth and fully combined. Allow it to cool slightly.
- Add Sugar and Eggs: Whisk the granulated sugar into the melted chocolate and butter mixture. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add Vanilla and Espresso Powder: Stir in the vanilla extract and instant espresso powder, blending these flavors evenly into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until well combined.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet chocolate mixture. Do this gently to avoid overmixing; stir only until just combined for a tender cupcake texture.
- Add Chocolate Chips (Optional): Fold in the mini chocolate chips if using, to add extra bursts of chocolate in each cupcake.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for 18–20 minutes. Check doneness by inserting a toothpick into the center—it should come out with moist crumbs, not wet batter.
- Cool: Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 tablespoon.
- These cupcakes are rich and fudgy like brownies—perfect served warm with vanilla ice cream or topped with whipped cream.
