Caramel Espresso Brownie Cups
These are just a wonderful bake to make when you want a brownie but something a little more grown up. The addition of coffee really makes the chocolate flavor pop, while adding that underlying note of coffee. It isn't overpowering, but it is noticeable. The flavors all get balanced by a drizzle of store bought caramel at the end. These are so easy to make and would be a gorgeous little treat to bring along to book club.
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Servings: 12
Ingredients
- 100 g (½ cups) Semi-Sweet/Dark Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 1 tbsp Instant Coffee Powder/Granules
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Large Free Range Eggs
- 85 g (¾ cups) All Purpose Flour
- 30 g Cocoa Powder
- Pinch of Salt
For the Frosting
- 113 g (½ cups) Unsalted Butter
- 25 ml Brewed Coffee Room Temperature
- 350 g (3 cups) Powdered Sugar
- Caramel Sauce To decorate
Instructions
- Pre-heat your oven to 180℃ Fan/370℉. Line a 12 hole muffin tin with muffin cases.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- Melt the butter with the instant coffee so that it can dissolve. Do this either in the microwave or in a small saucepan.
- In a large mixing bowl, whisk together melted butter and both sugars. Add in the eggs, one at a time and mixing in between. Add the melted chocolate slowly and combine once again.
- Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Scoop into the muffin tin holes, they don't rise much at all so use all the batter!
- Bake 20-25 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup or end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.
For the Filling
- Add the butter to a large mixing bowl. Beat with a whisk on high for a minute to soften.
- Add half the powdered sugar, whisk on high. Then add the remaining half with the brewed coffee and whisk everything on high until fluffy. Add powdered sugar/milk as required to meet your desired consistency. Pipe into the brownie cups and top with a drizzle of caramel sauce. Enjoy!
Notes
Coffee: Instant coffee works great in the brownie batter as it has very little effect on the consistency of the batter. If you want to use brewed espresso instead, you will need to add more flour to compensate. E.g. 2 tbsp espresso will need an extra 1 tbsp flour.
On the other hand, brewed coffee (liquid) is far better for the frosting as any sort of instant coffee will still be granular, thus ruining the texture. So aim to use brewed coffee/espresso, but make sure it is room temperature. If it still hot, or cold brew out the refrigerator, it can upset the temperature of the butter causing it to split.