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To make delicious espresso brownie cupcakes, you will need the following ingredients: - 1 cup unsalted butter (2 sticks) - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 2 tablespoons instant espresso powder - 1/2 cup chocolate chips (optional for extra gooeyness) - Powdered sugar for dusting (optional) These ingredients create a rich, chocolatey base with a kick of espresso. You can take your cupcakes to the next level with these optional ingredients: - 1/2 cup chopped nuts (like walnuts or pecans) - 1 teaspoon almond extract for a nutty twist - Sea salt flakes for a sweet and salty finish These add-ins can enhance the flavor and texture of your cupcakes. Here are some handy conversions for your ingredients: - 1 cup = 240 milliliters - 1 tablespoon = 15 milliliters - 1 teaspoon = 5 milliliters - 1 cup of all-purpose flour = 120 grams - 1 cup of granulated sugar = 200 grams - 1 cup of cocoa powder = 100 grams Understanding these conversions helps when you need to adjust your recipe. For the full recipe, check the recipe card above. Start by preheating your oven to 350°F (175°C). This step warms up the oven so your cupcakes cook evenly. Next, take a muffin pan and line it with cupcake liners. This keeps your cupcakes from sticking and helps with easy serving. In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once it melts, take it off the heat and let it cool a bit. Add 2 cups of granulated sugar to the butter. Stir well until the sugar mixes in nicely. Now, crack 4 large eggs into the mix, adding them one at a time. Stir well after each egg. Finally, add 1 teaspoon of vanilla extract and mix until smooth. In another bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of instant espresso powder. This mix gives your cupcakes a rich flavor. Gently fold the dry mix into the wet mix. Be careful not to overmix, or your cupcakes can turn out tough. If you like, fold in 1/2 cup of chocolate chips for extra gooeyness. Evenly divide the batter among the lined muffin cups, filling each about 2/3 full. Place the pan in the preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs. After baking, let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. If you want, dust them with powdered sugar for a sweet touch. For the full recipe, check the details above. To get the best espresso taste, use good quality espresso powder. Instant espresso powder works well in this recipe. It gives a nice, bold flavor without being too bitter. Mix the espresso powder with the dry ingredients to help it blend in well. You can also brew a small shot of espresso and add it to the wet mix for more depth. This makes your cupcakes rich and full of flavor. One common mistake is overmixing the batter. When you mix too much, your cupcakes can become tough. Mix until just combined for a soft texture. Another mistake is not measuring ingredients accurately. Use a kitchen scale for best results. Make sure your oven is at the right temperature, too. An oven thermometer can help ensure accuracy. Lastly, don’t skip cooling time. Let the cupcakes cool for the best taste and texture. To keep your cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. If you want to keep them longer, you can freeze them. Wrap each cupcake in plastic wrap and place them in a freezer bag. When you’re ready to eat, let them thaw at room temperature. For a sweet touch, dust with powdered sugar before serving. Enjoy your delicious treats! For the full recipe, check the earlier section. {{image_2}} You can add nuts to your espresso brownie cupcakes to boost flavor and crunch. I love using walnuts or pecans. They blend well with the rich chocolate and coffee taste. Simply chop the nuts and fold them into the batter. Use about 1/2 to 1 cup, depending on your taste. The nuts will add texture and make each bite even more exciting. If you need a gluten-free option, swap the all-purpose flour for a gluten-free mix. Many brands offer great blends that work well in baking. Just be sure to check that they contain xanthan gum or add it yourself. This will help your cupcakes rise and stay soft. The flavor stays rich, and no one will guess they are gluten-free! You can also make these cupcakes vegan. Replace the eggs with flaxseed meal or applesauce. For each egg, use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. Let it sit until it thickens. For the butter, use coconut oil or vegan butter. The cupcakes will still be rich and tasty, perfect for anyone who avoids animal products. You can find the full recipe earlier in this article to get started on these variations. Enjoy experimenting! I love these espresso brownie cupcakes fresh, but leftovers are a treat too. Store the cupcakes in an airtight container. This keeps them moist and soft. They stay good at room temperature for about three days. If you want them to last longer, put them in the fridge. They can last up to a week in the fridge. Just remember to bring them to room temperature before you enjoy them. Freezing these cupcakes is easy and smart. First, let the cupcakes cool completely. Then, wrap each one in plastic wrap. Place them in a freezer bag or a container. They can stay fresh for up to three months in the freezer. When you’re ready to eat, just take out what you need. After freezing, the cupcakes may lose some moisture. To refresh them, let them thaw in the fridge overnight. You can warm them up in the microwave for 10 to 15 seconds. This makes them soft and tasty again. Dust with powdered sugar if you want a sweet touch. Enjoy your espresso brownie cupcakes as if they were just baked! You can use brewed espresso or strong coffee. Brew a cup of espresso, then reduce it to about 1 tablespoon. This will give you a strong flavor. If you don't have espresso, use instant coffee granules. Just make sure they dissolve well in your mix. Yes, you can! If you want a rich taste, use cocoa powder. You can replace chocolate chips with an equal amount of cocoa powder. This will keep the chocolate flavor strong. Just remember to balance the sugar since cocoa can be less sweet. Espresso brownie cupcakes last about 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want to save them longer, freeze them. They can last up to 3 months in the freezer. Just thaw them before serving. For the full recipe, check out the details above. You now have the tools to make great espresso brownie cupcakes. We explored ingredients, step-by-step instructions, and handy tips. You can create tasty variations and store your treats like a pro. Remember, practice makes perfect when baking. These cupcakes are fun to make and share with friends. Enjoy your baking journey and the delicious results!

- Espresso Brownie Cupcakes

Indulge in the rich flavor of these Espresso Brownie Cupcakes that combine the best of two desserts! With a fudgy texture and a hint of coffee, these cupcakes are perfect for any chocolate lover. Easy to make with just a few simple ingredients, they're a delightful treat for gatherings or a cozy night in. Ready to bake your way to chocolate heaven? Click through for the full recipe and impress everyone with this delicious dessert!
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Ingredients
  

1 cup unsalted butter (2 sticks)

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons instant espresso powder

1/2 cup chocolate chips (optional for extra gooeyness)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

    In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and let cool slightly.

      Stir the granulated sugar into the melted butter, mixing well until combined.

        Add in the eggs one at a time, stirring well after each addition. Then mix in the vanilla extract.

          In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and instant espresso powder.

            Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix.

              If using, fold in the chocolate chips for an extra chocolatey bite.

                Divide the batter evenly among the lined muffin cups, filling each about 2/3 full.

                  Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

                    Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                      If desired, dust the cooled cupcakes with powdered sugar before serving for a sweet finish.

                        Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 cupcakes