Cupcakes or muffins? Since they are not frosted, they are muffins!! I took inspiration from my favorite cookie – Espresso chocolate chip – from Whole Foods. This recipe is just your basic cupcake recipe and adding a few things, well two things!
I got the recipe for the cupcakes from the cookbook “500 Cupcakes”
1 cup (2 sticks) unsalted butter – softened
1 cup sugar
2 cups self rising flour (sifted)
1 tsp baking power
4 eggs – room temperature
1 tsp vanilla extract
4 tsp instant espresso
1/2 cup mini chocolate chips
Preheat oven 350*. Place baking cups in muffin tin.
In medium mixing bowl mix together butter, flour, baking powder, eggs, and vanilla. Mix together for about 3 minutes until batter is a bit fluffy. Then mix in the espresso – about 2 minutes or so until completely mixed. Then fold in the chocolate chips.
Fill muffin cups about half full. Bake for 20 minutes or until golden brown.
**The cookbook states the recipe yields 18 muffins/cupcakes but in my experience I typically get at least 24 if not a few more. When I made these today, I had 12 muffins and 6 mini bundt cakes.