Description
A delightful fusion of chocolate and espresso flavors, these Espresso Brownie Cupcakes are rich, fudgy, and perfect for coffee lovers.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted (or coconut oil)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour (or gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brewed espresso (or coffee)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cocoa powder, granulated sugar, and brown sugar in a large mixing bowl.
- Pour in the melted butter and stir until smooth and glossy.
- Add the eggs, one at a time, whisking until fully combined.
- Stir in the vanilla extract and brewed espresso.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips, if using.
- Line a cupcake tin with paper liners and fill each about 3/4 full.
- Bake for 20-25 minutes, checking with a toothpick for doneness.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a healthier version, consider using coconut sugar instead of granulated sugar, and for a vegan option, replace eggs with flax eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg