Winter is almost officially here, and what better time to try out some espresso cupcakes! Enjoy these with a warm cup of coffee to chase away any winter-time chills.

For 12 cupcakes:
2 cups Flour
3/4 cup Sugar
2 teaspoons Backing Powder
1/4 teaspoon salt
1 brewed Gourmesso Espresso capsule. (cooled)
1/2 cup Butter
2 Eggs
3/4 cup Milk
1 teaspoon Vanilla Extract
1 cup chocolate chips (optional)

Preheat oven to 350 degrees Fahrenheit. Spread a thin layer of butter in each cupcake round of a cupcake tin, or simply use cupcake wrappers.

In a mixing bowl, mix flour, sugar, baking powder, and salt.

In a small saucepan, melt the butter. In a separate mixing bowl, mix together the eggs, milk, vanilla, espresso and melted butter. Stir until mixed.

Slowly add the butter mixture to the flour mixture. Mix well.

Add chocolate chips, if desired.

Spoon the batter into the muffin tins until they are about half full. Sprinkle with the remaining chocolate chips.

Bake on the middle rack for 18-20 minutes.

For an extra treat, top it with some espresso frosting!