Espresso Mud Cupcakes
by playingwithflour
There is nothing wrong with super sweet cakes and cookies but sometimes you need a grown up dessert. Something rich and sexy to share with a loved one or hide away and eat for a few secret minutes of self indulgence. These cupcakes fit that description perfectly.
Full of dark sinful flavours of chocolate and espresso, instead of being overly sweet they have a slight bitterness to them that may not sound appealing but is actually delicious. These are an adults only treat with Kahlua and coffee, so wouldn’t recommend giving these to children!
Initially I had planned to pair these cupcakes with a peanut butter or Nutella frosting but upon doing so found they lost some of their complexity and sexiness (don’t worry I taste tested thoroughly for you to make sure). All they need to be perfect is a light dusting of icing sugar.
I would recommend making these in small sized cupcake liners as they are seriously rich, and be sure not to overcook them to ensure a moist cake. If you wanted to convert into one large cake I would recommend doubling the recipe.
Espresso Mud Cupcakes
125g unsalted butter
100g quality dark chocolate
½ cup hot water
2 tbsp espresso powder
50ml Kahlua
1 cup brown sugar
150g plain flour
½ tsp baking powder
1 tbsp cocoa
1 egg
Preheat your oven to 160° and prepare your cupcake liners. In a medium saucepan combine the chocolate, butter, water, Kahlua and espresso. Melt over medium heat, stirring until combined. Stir in the brown sugar and allow to cool for a few minutes.
Sift in the flour, cocoa and baking powder and stir through. Add the egg and ensure the mixture is thoroughly combined. I would recommend pouring into a jug with a pouring lip before filling your cupcake liners to save on mess. Fill to 2/3 full and bake for 15-20 minutes or until just cooked through. Allow to cool before dusting with icing sugar.
These look delicious. I have been looking for a recipe to make after my no-sweets Lenten fast, and since I don’t like too sweet things anyway, they might be just perfect. Thank you for sharing!
I love the beautiful pictures and the recipe sounds delicious!
They look amazing! I have never seen cupcake liners like the ones you are using – they look like they are a sort of non stick paper cup, is that right?
Thank you! Yep thats pretty much what they’re like, they have a non-stick coating on the inside. I bought them from a market in Melbourne.
Which market would that be- I’m going to Melbourne next month. These cakes look awesome!
I found them at the Preston markets. There’s a stall there with a huge variety.
What a gorgeous recipe. Love the photos too- looks like the perfect bake for a romantic evening in for two! Xxx
I loooove kahlua, these sound so good!
These look beautiful and sound delicious. Kahlua and coffee is pretty great…how can these not be?
These look so great, I love the combination of chocolate and espresso!
ooh la la 🙂
Holy crap these look amazing! I love that you made them mini…although that would lull me into a false sense of security that I’m not actually eating that many. These look perfectly dark and decadent, my fave way to eat chocolate cake!
These sound amazing! Lovely pictures 🙂
Yum! Another gorgeous post! I love the combination of coffee and chocolate… the slightly bitter espresso seems to somehow enhance the deep, rich chocolatey flavour 🙂 Thanks for posting your recipe!
They look really nice!
coffee and chocolate were just ment to be together…these cupcakes look just beautiful, but i can close my eyes and just imagine how good they taste… lovely post..sarah
I love this recipe! I am definitely going to make these!
Those do look very nice indeed – perfect with a coffee I expect…
Wow, these look amazing! So cute yet wicked. This recipe looks like a keeper 😉
This looks so divine; I love chocolate! (PS – I have a blog of the same name…in the U.S.! : )