Espresso Brownie Cupcakes Recipe

Introduction

These Espresso Brownie Cupcakes combine the rich, fudgy texture of brownies with a bold coffee flavor for a delightful treat. Perfect for coffee lovers looking for an indulgent dessert that’s easy to make at home.

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup brewed espresso
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Step 2: In a large bowl, mix cocoa powder, granulated sugar, and brown sugar.
3. Step 3: Add melted butter and brewed espresso, then stir until combined.
4. Step 4: Beat in the eggs and vanilla extract until smooth.
5. Step 5: Fold in flour and salt, then add chocolate chips.
6. Step 6: Divide the batter evenly among the cupcake liners.
7. Step 7: Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Step 8: Let them cool before serving.

Tips & Variations

• For an extra coffee kick, sprinkle a little instant espresso powder into the batter.
• Swap chocolate chips for chopped nuts or dried fruit for added texture.
• Use strong brewed coffee if you don’t have espresso on hand.
• Top with a dollop of whipped cream or cream cheese frosting for a creamy finish.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave before serving to enjoy a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee can be used as a substitute for espresso for a similar flavor, though espresso will give a richer coffee taste.

How do I know when the cupcakes are done?

Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs, they are ready.

Espresso Brownie Cupcakes Recipe

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4.5 from 84 reviews

Delight in these rich and fudgy Espresso Brownie Cupcakes, combining the deep flavors of cocoa and espresso for a decadent twist on a classic favorite. Perfectly moist and bursting with chocolate chips, these cupcakes are an irresistible treat for coffee and chocolate lovers alike.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1/4 cup brewed espresso
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners to prevent sticking and make removal easy once baked.
2. Combine Dry Ingredients: In a large bowl, mix together the cocoa powder, granulated sugar, and brown sugar until well blended to ensure even distribution of flavors.
3. Add Wet Ingredients Part 1: Pour in the melted unsalted butter and brewed espresso, stirring continuously until the mixture is smooth and uniform.
4. Incorporate Eggs and Vanilla: Beat in the two large eggs and vanilla extract until the batter is smooth and slightly aerated, which helps with cupcake texture.
5. Fold in Dry Ingredients and Chocolate Chips: Gently fold in the all-purpose flour and salt, followed by the chocolate chips, making sure not to overmix for tender cupcakes with pockets of melted chocolate.
6. Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
8. Cool: Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely, ensuring they set perfectly.

Notes

• Make sure the espresso is brewed strong for the best coffee flavor.
• Do not overmix after adding flour to maintain a fudgy texture.
• Use good-quality cocoa powder for a richer chocolate taste.
• Chocolate chips can be substituted with chopped nuts or chunks for added texture.
• Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Espresso Brownie Cupcakes, Chocolate Cupcakes, Coffee Chocolate Dessert, Fudgy Brownie Cupcakes