Espresso and Chocolate Cupcakes

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Espresso and Chocolate Cupcakes Recipe

These Espresso and Chocolate Cupcakes combine the flavors of rich chocolate and bold espresso. They're moist, fluffy, and simple to make, making them ideal for any occasion.

Ingredients

• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup semisweet chocolate chips
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup unsalted butter
• 1/4 cup espresso, brewed strongly

Time Needed

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Instructions

• Preheat the oven to 350°F (180°C) and prepare a muffin tin with cupcake liners.
• Cream the butter and sugar together in a large mixing bowl until light and fluffy.
• Add the eggs one at a time, thoroughly mixing after each addition.
• Incorporate the vanilla extract.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a separate bowl.
• Gradually stir in the dry ingredients, alternating with the espresso and milk, and mixing well after each addition.
• Incorporate the chocolate chips.
• Divide the batter among the cupcake liners in an even layer.
• Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
• Before serving, let the cupcakes cool completely.

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