Tiramisu Brownie Bites

For the brownie bites:

Preheat the oven to 350°F and grease a 24-tin mini cupcake pan.

In a large microwave-safe bowl, combine 1 stick of butter and chocolate chips. Microwave at 30-second intervals, stirring after every 30 seconds, and continuing for additional 30-second bursts until the chocolate chips have melted. Let the mixture cool slightly, then whisk in the sugar, salt and vanilla extract.

Whisk in the eggs, one at a time, beating well after each egg.

In a small bowl, whisk together the flour, cocoa powder and instant coffee. Add the dry ingredients into the wet ingredients and whisk until well-combined.

Pour the brownie batter into each of the greased 24 mini cupcake tins using a small ice cream scoop. Fill each tin about half full. Bake the brownie bites at 350°F for 20 minutes, rotating the cupcake tray halfway through the baking time. The brownie bites are done when a toothpick inserted in the center comes out with a few crumbs attached. Remove pan from oven and set it on a rack.

Let the brownie bites cool for 10-15 minutes in the cupcake tray, then transfer them to a cooling rack to cool completely before frosting.

Repeat with the remaining brownie batter until all the brownie bites have been made. Recipe makes roughly 3 dozen.

For the mascarpone frosting:

In the bowl of a standing mixer, combine the remaining stick of butter and the mascarpone cheese. Beat on medium-high speed until combined, about 1-2 minutes.

On low, mix in the powdered sugar, 1/2 cup at a time, until all the powdered sugar has been added. Beat on medium-high for an additional minute. Transfer the mascarpone frosting to a piping bag fitted with a round tip, if using. If you don’t want to pipe the frosting onto the cupcakes, a spoon will do!

For the assembly:

When the brownie bites have cooled completely, pipe or spoon a dollop of mascarpone frosting on each, and top with a chocolate-covered espresso bean. Dust with cocoa powder and enjoy!