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I am admittedly not the biggest fan of sweets. I love them when I have them, but I don’t always crave them. Hand me a warm chocolate muffin, though, and it’s game over. The rich chocolate cake plus the surprise bursts of melted chocolate chips is honestly perfection. In my mind, it doesn’t get much better than that. Unless you add in some coffee! Espresso to be exact. These not one or two, but triple chocolate espresso muffins are insane! Moist and rich with the depth of fresh espresso!
Chocolate Espresso Muffin Batter
To make these chocolate lover/coffee addicts dreams, we begin with a perfect chocolate espresso muffin batter. In my opinion, this batter yields the perfect combination or a rich brownie and a fluffy cupcake! To make it, start with the espresso! Brew about 1/3 cup of fresh espresso. If you do not have an espresso machine or instant espresso powder, brew a cup of coffee extra strong. Set this aside to allow it to cool slightly.
Next, in a large bowl or stand mixer, combine 1 1/2 cup of all purpose flour, 1/2 cup of dutch or dark cocoa powder, 1/2 tsp baking soda, 1 tsp baking powder, and a pinch of salt. In another bowl, whisk together 1 cup of buttermilk, 2/3 cup of granulated sugar, 2 eggs, and 1 tsp of vanilla extract. Carefully pour in 3-4 tbsp of the brewed espresso or coffee and continue to whisk.
Once the eggs are fully incorporated and, slowly pour in 1 stick (8 tbsp) of melted unsalted butter (slightly cooled). Now, slowly add the wet ingredients to the dry ingredient bowl, using a wooden spoon or rubber spatula to carefully fold ingredients together. Be careful not to over-mix!
Triple Chocolate Muffins
At this point, preheat the oven to 425 and line a 12-tin muffin pan with paper liners. Once you have the batter ready, to the point that it is no longer streaky, fold in 1/2 cup each of dark and milk chocolate chips. Use that same wooden spoon or spatula to gently fold the chips in. Use a large spoon or ice cream scoop to scoop about 3-4 tbsp of batter into each paper liner. Top each muffin with a few additional chocolate chips.
Place the muffin tin in the oven for 5 minutes, then reduce the temperature to 350, and continue to cook another 10-13 minutes, or until a toothpick comes out of the center of a muffin clean (melted chocolate chips don’t count!). Once done, remove the muffins from the oven and allow to cool for 5 minutes before transferring to a cooling rack.Totally optional, but feel free to dust the tops with powdered sugar for garnish. You can serve these immediately or allow them to cool to room temperature before enjoying! And enjoy you will. Whether it be breakfast, a mid-day pick-me-up, or an indulgent dessert, these really are triple chocolate espresso muffins truly are perfection!
What else can I make in a Cupcake Pan?
- Cinnamon Whiskey Cupcakes
- Blueberry Cheesecake Muffins
- Strawberry Lemon Spring Cupcakes
- Bacon And Veggie Egg Muffins
- White Peach Sangria Cupcakes
- Blueberry Muffins
Triple Chocolate Espresso Muffins
Ingredients
- 1½ cups all purpose flour I like subbing ½ cup with cake flour
- ½ cup dark or dutch cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- pinch of salt about ½ tsp
- 4 tbsp freshly brewed espresso cooled for 5-10 minutes
- 1 cup buttermilk or whole milk + 1 tbsp of white vinegar combined
- ½ cup (8 tbsp) unsalted butter melted
- 2 eggs
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
- ½ cup mini milk chocolate chips
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 425°. Line a 12 tin muffin pan with paper liners.
- In a large bowl or stand mixer, combine flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the espresso, milk, sugar ,eggs, and vanilla. Once eggs are fully incorporated, slowly pour in the slightly cooled melted butter.
- Slowly add the wet ingredients to the dry ingredient bowl, using a wooden spoon or rubber spatula to carefully fold ingredients together. Be careful not to over-mix.
- Once the batter is pretty well combined and no longer streaky, fold in the chocolate chips.
- Use a large spoon or ice cream scoop to scoop about 3-4 tbsp of batter into each paper liner. Top each muffin with a few additional chocolate chips.
- Place the muffin tin in the oven for 5 minutes, then reduce the temperature to 350, and continue to cook another 10-13 minutes, or until a toothpick comes out of the center of a muffin clean (melted chocolate chips don't count!)
- Once done, remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
- Dust with powdered sugar and serve immediately or allow to cool to room temperature before enjoying!
Yummy!!