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
Scale
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.
