Mini Flourless Espresso Chocolate Cupcakes - cooking recipe

Ingredients

4 ounces dark chocolate, finely chopped
1/2 cup unsalted butter
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons instant espresso coffee powder
3 large eggs
1/2 cup unsweetened cocoa powder
2 tablespoons confectioners' sugar

Preparation

Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
Sift cocoa over top and whisk until smooth.
Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
Cool in pans on rack 10 minutes.
Carefully remove cakes and cool on rack.
Dust with confectioners' sugar. Enjoy!