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Fudgy Espresso Brownie Cupcakes with Espresso Chocolate Ganache

Close-up of a rich Espresso Brownie Cupcake topped with glossy, melted chocolate ganache.
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Make rich, fudgy brownie cupcakes infused with strong espresso flavor, topped with a smooth espresso chocolate ganache.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso powder
  • 1/4 cup boiling water
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream (for ganache)
  • 1 tablespoon unsalted butter (for ganache)
  • 1 teaspoon instant espresso powder (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the melted butter and granulated sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate small bowl, dissolve 1 teaspoon of espresso powder in 1/4 cup of boiling water. Set aside.
  5. In another bowl, whisk together the flour, cocoa powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Stir in the dissolved espresso mixture and the chopped bittersweet chocolate until evenly distributed. The batter will be thick.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out with moist crumbs attached, not wet batter. Do not overbake to maintain fudginess.
  10. Let the cupcakes cool completely in the pan before removing them.
  11. To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat.
  12. Stir in the 1 tablespoon of butter and 1 teaspoon of espresso powder until smooth.
  13. Pour the hot ganache over the chopped chocolate (if you used chocolate chips instead of chopping, skip this step and just stir the hot cream/espresso mix into the chips). Stir until completely smooth and glossy.
  14. Let the ganache cool and thicken slightly at room temperature for about 30 minutes until it reaches a spreadable consistency.
  15. Spread or pipe the cooled ganache over the cooled brownie cupcakes.

Notes

  • For a stronger coffee flavor in the base, increase the espresso powder in the batter to 1.5 teaspoons.
  • Use high-quality dark chocolate for the best fudgy texture and flavor.
  • If you prefer a firmer frosting, chill the ganache for an hour before spreading.

Nutrition

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