4 oz dark chocolate, finely chopped
1 stick unsalted butter
2/3 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons espresso instant powder , intensifies the flavor of
chocolate without adding fat
3 large eggs
1/2 cup unsweetened cocoa powder
2 tablespoons confectioners' sugar
Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted. Whisk in sugar, vanilla extract and espresso powder. Whisk in eggs until well combined. Sift cocoa over top and whisk until smooth.
Divide batter among prepared pans and bake until cakes have risen. Bake 10 to 12 minutes. Cool in pans on rack 10 minutes. Carefully remove cakes and cool on rack. Dust with confectioners' sugar. Enjoy!