Mini Flourless Espresso Chocolate Cupcakes
Indulge in the irresistible decadence of Mini Flourless Espresso Chocolate Cupcakes, a bite-sized treat that's as bold as it is elegant. Perfectly crafted with rich dark chocolate, creamy butter, and a kick of espresso powder, these gluten-free cupcakes boast intense flavor and a delightfully fudgy texture. Enhanced with a touch of vanilla and a hint of cocoa, this easy-to-make dessert comes together in under 30 minutes for a truly indulgent experience. Whether elegantly dusted with powdered sugar or served au naturel, these mini cupcakes are the ideal pairing for a steaming cup of coffee or a sophisticated tea time. Chocolate lovers and espresso aficionados alike will revel in every delicious bite!
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Recipe Information
Ingredients
- 170 grams Dark chocolate (70% cocoa or higher)
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 1 tablespoon Espresso powder
- 1 teaspoon Vanilla extract
- 3 whole Large eggs
- 2 tablespoons Cocoa powder (unsweetened)
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line a mini muffin tin with paper liners or grease it lightly.
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a double boiler or in the microwave in 20-second increments, stirring between each interval, until smooth and fully incorporated.
Stir in the granulated sugar and espresso powder while the chocolate mixture is still warm to help dissolve the sugar. Then, mix in the vanilla extract.
Allow the mixture to cool for a few minutes before whisking in the eggs one at a time, ensuring each egg is completely incorporated before adding the next.
Sift the cocoa powder and add it to the mixture along with the salt. Gently fold until the batter is smooth and uniform.
Using a small cookie scoop or a spoon, distribute the batter evenly into the prepared mini muffin tin, filling each cavity about two-thirds full.
Bake in the preheated oven for 10-12 minutes, or until the tops are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Dust the tops with powdered sugar for a decorative finish before serving.
Enjoy these rich and fudgy mini flourless espresso chocolate cupcakes with your favorite coffee or tea!
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.3 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
