Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Melt the butter in a microwave-safe bowl. Add ¾ cup chocolate chips and stir until smooth. Let this mixture cool for five minutes.
- Whisk the sugar into the chocolate mixture until well combined. Then, add eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Fold the dry ingredients into the wet mixture. Stir gently until just combined. Fold in the remaining ¼ cup chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes. The tops should look set and slightly crackled.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Don't overbake! These cupcakes should remain fudgy in the center. Use quality chocolate and espresso powder. Bring your eggs to room temperature before mixing. Measure flour correctly by spooning it into your measuring cup.