Double Chocolate Espresso Brownie Cupcakes

Preheat your oven to 350ºF. Spray a muffin tin with non-stick spray or use cupcake liners.

For the cupcakes, whisk the water, oil, eggs, and espresso together in a mixing bowl. Add the brownie mix and stir until well blended. Stir in the chocolate chips and walnuts, being careful not to over mix. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cupcake). Bake until a toothpick inserted into the center of the cupcake comes out with a few moist crumbs attached, about 18–20 minutes. Cool completely.

Meanwhile, prepare the frosting. Dissolve the espresso powder in the water in a mixing bowl. Add in the vanilla, butter and powdered sugar and whisk until smooth. Transfer the frosting into a gallon-size Ziploc bag and cut the corner to pipe on the frosting.

For the chocolate-covered espresso beans, melt the chocolate chips in the microwave for about 30 seconds, stirring in between. Dip the coffee beans in the chocolate and let them set on wax paper to cool. After they have set, top them on your frosted Espresso Cupcake and enjoy!