Espresso Brownie Cupcakes
These rich and decadent espresso brownie cupcakes are a perfect treat for coffee and chocolate lovers. They combine the fudginess of a brownie with the convenience of a cupcake, enhanced by a strong espresso flavor.
Equipment
- Oven
- 12-cup muffin tin
- Cupcake liners
- Medium bowl
- Whisk
- Large bowl
- Wire rack
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup strong brewed espresso, cooled
Chocolate Chips
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
Mixing Wet Ingredients
- In a large bowl, combine the granulated sugar, brown sugar, and melted butter; whisk until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract and cooled espresso.
Combining Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Baking
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra touch, top these cupcakes with an espresso buttercream frosting or a dusting of cocoa powder. You can also vary the type of chocolate chips used for different flavor profiles, such as dark chocolate or milk chocolate. Make sure the espresso is completely cooled before adding it to the batter to prevent it from cooking the eggs.