Mini Flourless Espresso Chocolate Cupcakes

Recipe by Cathy Tedder
READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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!
Advertisement