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Espresso Brownie Cupcakes

Indulge in these rich and fudgy Espresso Brownie Cupcakes, topped with silky chocolate frosting and a hint of espresso, perfect for any dessert occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Baked Goods, Dessert
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup unsalted butter (melted) Allow to cool slightly before mixing.
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 4 large eggs Add one at a time, mixing well.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Sift before use.
  • 1 cup unsweetened cocoa powder Sift before use.
  • 1 teaspoon instant espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • optional cup chocolate chips For added richness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Melt the butter in a large mixing bowl and let it cool slightly before adding sugars.
  3. Whisk in granulated sugar and brown sugar until combined. Add eggs one by one, mixing well after each, then add vanilla extract.
  4. In another bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt.
Mixing Ingredients
  1. Gradually fold the dry mixture into the wet ingredients until just combined, being careful not to overmix.
  2. If using, fold in the chocolate chips into the batter.
Baking
  1. Divide the batter evenly among cupcake liners, filling each about 2/3 full.
  2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let the cupcakes cool completely before frosting.

Notes

Don’t overmix the batter to keep the cupcakes tender. Chill frosted cupcakes for a couple of hours for richer flavor.