Espresso Brownie Cupcakes
Espresso brownie cupcakes are a fun twist on classic brownies, infused with delightful espresso flavor. They’re fudgy and chocolatey, making them a perfect pick-me-up treat!
Equipment
- Mixing Bowl
- Muffin tin
- Microwave-Safe Bowl
Ingredients
Ingredients
- 170 g Dark chocolate good quality
- 115 g Unsalted butter softened
- 200 g Sugar
- 3 Large eggs
- 5 ml Vanilla extract about 1 tsp
- 65 g All-purpose flour
- 40 g Unsweetened cocoa powder
- 28 g Espresso powder about 2 tbsp
- 1 g Salt a pinch
- 115 g Unsalted butter for frosting, softened
- 200 g Powdered sugar
- 15 ml Milk about 1 tbsp
- 5 ml Vanilla extract about 1 tsp
Instructions
- Preheat your oven to 175°C and line a muffin tin with cupcake liners.
- In a microwave-safe bowl, melt the butter and dark chocolate together, mixing until smooth.
- Let it cool slightly, then stir in the sugar and vanilla extract.
- Add the eggs one at a time, blending well after each addition.
- In a separate bowl, mix together flour, cocoa powder, espresso powder, and salt. Gradually fold this mixture into the chocolate batter until just combined.
- Scoop the batter into the lined muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let them cool before frosting.
- To make the buttercream frosting, beat together the softened butter, powdered sugar, milk, and vanilla extract until light and fluffy.
- For a coffee buttercream, add a bit of espresso powder to the frosting!
Notes
Tip: When mixing the batter, don't overmix to avoid dense cupcakes!