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Ingredients
| dark chocolate: 4 oz (finely chopped) |
| unsalted butter: 1/2 cup |
| granulated sugar: 2/3 cup |
| vanilla extract: 2 tsp |
| instant espresso powder: 1 1/2 tsp |
| eggs: 3 (large) |
| unsweetened cocoa powder (sifted): 1/2 cup |
| powdered sugar (unsifted): 2 Tbl |
Mini Flourless Espresso Chocolate Cupcakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
12 serving(s)
Tags
- Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
- Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
- Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
- Sift cocoa over top and whisk until smooth.
- Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
- Cool in pans on rack 10 minutes.
- Carefully remove cakes and cool on rack.
- Dust with confectioners' sugar. Enjoy!