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Espresso Brownie Cupcakes

Espresso Brownie Cupcakes

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Gluten Free (optional with flour substitution)

Description

Espresso Brownie Cupcakes are a decadent dessert that perfectly blends the bold, aromatic flavor of espresso with rich, fudgy chocolate. Moist and indulgent, these cupcakes deliver a unique gourmet experience with minimal ingredients and effort, ideal for impressing guests or treating yourself.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp espresso powder or 2 tbsp strong brewed espresso
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Wet Ingredients

  • 1/2 cup unsalted butter, melted (or coconut oil for vegan option)
  • 2 large eggs (or flax eggs/applesauce for vegan option)
  • 1 tsp vanilla extract

Optional Add-ins & Toppings

  • Chopped walnuts or pecans (optional)
  • Mini chocolate chips (optional)
  • Chocolate ganache or espresso-infused buttercream frosting for topping (optional)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. Measure out and gather all your dry ingredients: flour, sugar, cocoa powder, espresso powder, salt, and baking powder.
  2. Melt Butter and Mix with Espresso: Gently melt the butter and stir in the espresso powder (or brewed espresso) until fully combined. This mixture forms the coffee-infused base that enriches the cupcakes.
  3. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder to distribute the leavening agents and flavors evenly.
  4. Blend Wet Ingredients: In another bowl, beat the eggs with the sugar and vanilla extract until smooth and slightly frothy, incorporating air for a light texture.
  5. Combine and Fold: Slowly add the espresso-butter mixture into the eggs and sugar, then gently fold in the dry ingredients until just combined, taking care not to overmix to maintain fudginess.
  6. Fill and Bake: Spoon the batter evenly into the cupcake liners. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  7. Cool and Decorate: Allow the cupcakes to cool completely on a wire rack. Once cooled, frost or garnish as desired, such as with chocolate ganache, powdered sugar, or espresso buttercream.

Notes

  • Use high-quality cocoa powder and espresso powder for the best flavor and aroma.
  • Do not overmix the batter to avoid cakey or tough cupcakes.
  • Use room temperature eggs and butter for better texture and easier mixing.
  • Check cupcakes a few minutes before the recommended bake time to prevent overbaking and dryness.
  • Enhance espresso flavor by adding a coffee liqueur or a shot of cold espresso to the batter, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: Espresso, Brownie, Cupcakes, Coffee dessert, Chocolate dessert, Fudgy cupcakes, Gluten-free option

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