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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 individual convenience of cupcakes, infused with bold espresso flavor. Topped optionally with chocolate ganache, espresso buttercream, and flaky sea salt, they make 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: In a bowl, whisk together the melted butter, unsweetened cocoa powder, and brewed espresso until the mixture is smooth and glossy, ensuring the flavors meld thoroughly.
  2. Mix Dry Ingredients: In a separate large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and instant espresso powder until evenly combined to create a consistent dry mix.
  3. Combine Wet & Dry: Pour the chocolate and espresso butter mixture into the bowl with the dry ingredients. Add the eggs and vanilla extract, then gently mix together slowly until just combined. Be careful not to overmix to maintain a soft, tender texture in the cupcakes.
  4. Add Chocolate Pieces: Fold in the semi-sweet chocolate chips along with the optional dark chocolate chunks, distributing them evenly throughout the batter.
  5. Fill Cupcake Liners: Line a standard 12-cup muffin tin with cupcake liners. Spoon the batter into each liner, filling about three-quarters full to allow for rising during baking.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the cupcakes for 16 to 20 minutes, or until the tops appear crackly and a toothpick inserted near the center comes out mostly clean but with a few moist crumbs, indicating a fudgy center.
  7. Cool & Add Toppings: Allow the cupcakes to cool completely in the tin before transferring to a wire rack. Once cooled, optionally frost with chocolate ganache or espresso buttercream and sprinkle lightly with flaky sea salt for a delightful finish.

Notes

  • Use room temperature eggs to help the batter mix evenly and yield a smoother texture.
  • If you prefer a stronger coffee flavor, increase the espresso powder slightly or use freshly brewed espresso.
  • Do not overmix the batter to avoid tough cupcakes; mix until ingredients are just combined.
  • The optional dark chocolate chunks add texture and extra chocolate richness but can be omitted if desired.
  • Allow cupcakes to cool completely before applying toppings to prevent melting or sliding.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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