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Espresso Brownie Cupcakes Recipe

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These Espresso Brownie Cupcakes combine the rich, intense flavors of espresso and chocolate into a fudgy, moist cupcake with a crackly top. Perfect for coffee and chocolate lovers, they feature a luscious blend of cocoa and espresso powder, studded with chocolate chips and chunks, and can be topped with creamy ganache, espresso buttercream, or a sprinkle of flaky sea salt for an added touch of elegance.

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. This forms the rich chocolate-espresso base for your cupcakes.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and instant espresso powder until they are well combined and evenly distributed.
  3. Combine Wet & Dry: Pour the chocolate and espresso butter mixture into the bowl with the dry ingredients. Add the eggs and vanilla extract, mixing slowly and gently until just combined. Be careful not to overmix to ensure cupcakes stay tender and soft.
  4. Add Chocolate Pieces: Fold in the semi-sweet chocolate chips and, if using, the dark chocolate chunks. This adds delightful melty pockets of chocolate throughout the cupcakes.
  5. Fill Cupcake Liners: Line a muffin tin with 12 cupcake liners. Fill each liner about ¾ full with the batter to allow room for rising.
  6. Bake: Place the tin in a preheated oven at 350°F (175°C) and bake for 16 to 20 minutes. The cupcakes should have crackly tops and centers that are set but remain fudgy and moist.
  7. Cool & Add Toppings: Allow the cupcakes to cool completely in the tin before removing. Once cooled, top with chocolate ganache, espresso buttercream, or a sprinkle of flaky sea salt to enhance the espresso-chocolate flavor.

Notes

  • You can substitute brewed espresso with hot water mixed with espresso powder if you don’t have espresso on hand.
  • For an extra-rich taste, add the optional dark chocolate chunks along with the semi-sweet chips.
  • Do not overmix the batter to keep the cupcakes soft and fudgy.
  • Allow cupcakes to cool completely before adding toppings to prevent melting or sliding.
  • Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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