Ingredients:
- ½ cup butter (room temperature, plus more for muffin tins)
- Cocoa powder (for dusting)
- 2 2/3 cups semisweet chocolate chips (melted)
- ½ cup granulated sugar
- 6 large eggs
- 1 cup all-purpose flour
- 2 teaspoons espresso powder
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- Powdered sugar (for dusting)
Directions
Preheat oven to 400° F. Generously butter 12 cups of a standard muffin tin. Dust with cocoa powder, and tap out excess. Set aside.
In 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.
Divide batter evenly among prepared muffin cups. Bake just until tops of cakes no longer jiggle, 8-9 minutes. Remove from oven and let stand 5 minutes.
Place 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.
Dust with powdered sugar and serve immediately.