Ingredients

4 Tbps Unsalted butter, room temperature, plus more for tin

1/2 cup sugar, plus more for tin

8 oz bittersweet chocolate, coarsely chopped

1/3 cup all-purpose flour

1 Tbsp. instant expresso powder

1/4 tsp. coarse salt

3 large eggs

1 tsp. pure vanilla

Ganache glaze (optional)

Preparation

  1. Prehead oven to 400°. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heat proof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
  2. In a bowl, whisk together flour, expresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs , one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
  3. Spoon batter into prepared cups. Bake until cakes no longer joggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.