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Decadent Espresso Brownie Cupcakes

Rich, fudgy brownie-style cupcakes infused with espresso and topped with silky chocolate ganache.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Brownie Batter
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tbsp espresso powder
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 0.5 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup dark chocolate melted
  • 0.25 cup milk
Espresso Ganache
  • 0.5 cup heavy cream
  • 0.75 cup semi-sweet chocolate chips
  • 1 tsp espresso powder

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk together flour, cocoa powder, espresso powder, salt, and baking powder.
  3. Mix melted butter with sugars until smooth. Add eggs and vanilla.
  4. Stir in melted chocolate.
  5. Fold dry ingredients into wet mixture. Add milk and mix gently.
  6. Fill liners 3/4 full and bake 18–22 minutes.
  7. Cool completely on wire rack.
  8. Heat cream and pour over chocolate chips and espresso powder. Stir until smooth and top cupcakes.

Notes

For extra fudginess, slightly underbake and allow cupcakes to finish setting while cooling.