Ingredients
1/2 c. (1 stick) butter, room temperature, plus more for muffin tins
Cocoa powder, for dusting
2 2/3 c. semisweet chocolate chips, melted
1/2 c. granulated sugar
6 large eggs
1 c. all-purpose flour
2 tsp. espresso powder
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
Powdered sugar, for dusting
Preparation
Step 1Preheat oven to 400°. Generously butter 12 cups of a standard muffin tin. Dust with cocoa powder, and tap out excess. Set aside.Step 2In a large bowl, cream butter and granulated sugar until fluffy with a hand mixer. Add eggs one at a time, beating well after each addition. Add in vanilla and gradually beat in flour, espresso, and salt until just combined. Stir in melted chocolate until evenly incorporated. Step 3Divide batter evenly among prepared muffin cups. Bake just until tops of cakes no longer jiggle, 8 to 9 minutes. Remove from oven and let stand 5 minutes. Step 4Place a large baking sheet on top of the muffin tin. Hold both pans together and flip them to invert cakes onto to the baking sheet. Quickly transfer to serving plates, bottom sides up. Step 5Dust with powdered sugar and serve immediately.
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