Description
These Espresso Brownie Cupcakes combine the rich, fudgy texture of brownies with a bold espresso flavor for a delightful twist on classic cupcakes. Perfectly moist and infused with a hint of coffee, they make an excellent treat for dessert or any coffee lover’s snack time.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Add-ins and Garnish
- 1/2 cup semi-sweet chocolate chips (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, and salt until well combined.
- Combine wet ingredients: In a large bowl, combine the melted unsalted butter and granulated sugar. Stir until smooth. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir just until combined; avoid overmixing to keep cupcakes tender.
- Add chocolate chips: Fold in the semi-sweet chocolate chips gently if using, to evenly distribute them throughout the batter.
- Fill cupcake liners: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs but no wet batter.
- Cool and serve: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Dust lightly with powdered sugar before serving if desired.
Notes
- For a stronger espresso flavor, increase the instant espresso powder to 2 teaspoons.
- Use room temperature eggs to ensure better batter consistency.
- Do not overbake to maintain the fudgy texture typical of brownie cupcakes.
- Chocolate chips are optional but add extra chocolate richness and texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
