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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.

Ingredients

Scale

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

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