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Espresso Brownie Cupcakes Recipe

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These Espresso Brownie Cupcakes combine the rich, fudgy texture of brownies with the light, fluffy crumb of cupcakes, infused with a robust espresso flavor. Perfectly topped with chocolate ganache, espresso buttercream, or flaky sea salt, they offer a decadent treat for coffee and chocolate lovers alike.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp instant espresso powder

Wet Ingredients

  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • ¼ cup brewed espresso or hot water mixed with 1 teaspoon espresso powder

Mix-Ins

  • 1 cup semi-sweet chocolate chips
  • ½ cup dark chocolate chunks (optional)

Optional Toppings

  • Chocolate ganache
  • Espresso buttercream
  • Flaky sea salt

Instructions

  1. Prepare Espresso Base: Whisk together the melted butter, unsweetened cocoa powder, and brewed espresso until the mixture is smooth and glossy, ensuring a rich chocolate-espresso flavor base for the cupcakes.
  2. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and instant espresso powder by whisking them together thoroughly to ensure even distribution of leavening and flavors.
  3. Combine Wet & Dry Ingredients: Pour the chocolate and butter mixture into the dry ingredients. Add the eggs and vanilla extract, mixing slowly just until everything is combined. Take care to avoid overmixing to maintain a soft, tender cupcake texture.
  4. Add Chocolate Pieces: Gently fold in the semi-sweet chocolate chips and, if desired, the dark chocolate chunks, incorporating them evenly throughout the batter.
  5. Fill Cupcake Liners: Line a 12-cup muffin tin with cupcake liners, then fill each liner about three-quarters full with the batter, allowing space for the cupcakes to rise during baking.
  6. Bake: Bake the cupcakes in a preheated oven at 350°F (175°C) for 16 to 20 minutes. They are done when the tops are crackly and the centers are set but still fudgy to the touch.
  7. Cool & Add Toppings: Allow the cupcakes to cool completely on a wire rack before topping with your choice of chocolate ganache, espresso buttercream, or a sprinkle of flaky sea salt for an added flavor and texture contrast.

Notes

  • To intensify the coffee flavor, use freshly brewed espresso instead of hot water with espresso powder.
  • For a more indulgent treat, add extra chocolate chips or chunks into the batter.
  • Ensure eggs are at room temperature to help with batter emulsification and texture.
  • Don’t overmix the batter to keep the cupcakes soft and fudgy rather than cakey.
  • Let cupcakes cool completely before adding frosting to prevent melting.

Find it online: https://mealsbykate.com/espresso-brownie-cupcakes-recipe/