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!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

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)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a mini muffin tin with paper liners or grease it lightly.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Sift the cocoa powder and add it to the mixture along with the salt. Gently fold until the batter is smooth and uniform.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

Optional: Dust the tops with powdered sugar for a decorative finish before serving.

Step 10

Enjoy these rich and fudgy mini flourless espresso chocolate cupcakes with your favorite coffee or tea!

Nutrition Facts

Serving size	(564.5g)

Amount per serving	% Daily Value*
Calories	2512.5

Total Fat 185.8g	0%
Saturated Fat 103.5g	0%
Polyunsaturated Fat g
Cholesterol 808.2mg	0%
Sodium 852.8mg	0%
Total Carbohydrate 198.3g	0%
Dietary Fiber 22.5g	0%
Total Sugars 149.0g
Protein 34.2g	0%

Vitamin D 120IU	0%
Calcium 246.7mg	0%
Iron 24.7mg	0%
Potassium 1620.3mg	0%

*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.

Source of Calories

Fat: 64.3%

Protein: 5.3%

Carbs: 30.5%