Espresso Brownie Cupcake Sundaes #SundaySupper
A Mind Full Mom
A Mind Full Mom
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  • 20 mins Cook time: 25 mins Total time: 45 mins Serves: 12 Ingredients
  • 10 tablespoons unsalted butter 1 cup sugar 1 cup dark chocolate chunks or semi-sweet chocolate chips ¾ cup unsweetened cocoa powder 1 tablespoon instant espresso powder (or instant coffee granules) 1 teaspoon salt 1 teaspoon vanilla extract 2 large eggs 1 teaspoon baking powder ½ gallon good quality vanilla ice cream chocolate sauce or hot fudge sprinkles whipped cream ½ cup unbleached all-purpose flour Instructions Preheat oven to 350 degrees. Line a 12-cup muffin tin with silcone liners or grease well. In a saucepan over low heat, melt butter. Once butter is melted stir in sugar, chocolate chunks, cocoa powder, and instant espresso. Stir until chocolate is melted and mixture is well incorporated. Remove from heat and let cool slightly. Mix together flour and baking powder in a separate bowl and set aside. Add eggs and vanilla to melted chocolate mixture and stir until combined. Add in flour mixture and stir until just combined. Scoop batter into cupcake liners with a large ice cream scoop--until liners are about ⅔ full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool on wire rack for 15 minutes. Remove from liners and cool completely. Place brownie cupcakes into large glass dish and top each with a scoop of ice cream. Place back into freezer until ready to serve. Before serving, top with chocolate sauce, whipped cream and sprinkles and a maraschino cherry if using. I make my own chocolate syrup by simmering ¼ cup cocoa powder with ¼ cup honey and ¼ cup water or milk together until thick and melted, about 10 minutes. And then cool. 3.5.3208



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