Quick & Easy Recipes

Espresso Brownie Cupcakes with Coffee Buttercream

By Emma :

Everyday Culinary Delights👩‍🍳

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Espresso Brownie Cupcakes with Coffee Buttercream

There’s nothing quite like the combination of chocolate and coffee—it’s rich, bold, and downright irresistible. These Espresso Brownie Cupcakes are the ultimate treat for coffee lovers, featuring a fudgy brownie-like texture and topped with a silky, espresso-infused buttercream. Whether you’re looking for a pick-me-up dessert or something special to impress your guests, these cupcakes are the perfect indulgence.

Why You’ll Love These Espresso Brownie Cupcakes

  • Intense Chocolate Flavor – The deep, rich taste of cocoa pairs beautifully with the bold espresso kick.
  • Fudgy and Moist – These cupcakes have a texture that’s more like a brownie than a traditional fluffy cupcake.
  • Easy to Make – Simple ingredients, straightforward steps, and no fancy techniques required.
  • Coffee Lover’s Dream – That coffee buttercream is smooth, creamy, and perfectly complements the chocolate base.

What Do They Taste Like?

Imagine biting into a rich, fudgy brownie, but in cupcake form. The espresso enhances the deep chocolate flavor, making it even more intense and satisfying. Then comes the creamy, coffee-infused buttercream, which adds a velvety smoothness with just the right amount of sweetness. Finally, the crunchy cocoa crumble topping (optional but recommended) gives a slight contrast in texture.

Ingredients

For the Espresso Brownie Cupcakes

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 tablespoon instant espresso powder
  • ¼ cup milk

For the Coffee Buttercream

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 1-2 tablespoons milk

Optional Garnishes

  • Crushed chocolate-covered espresso beans
  • Cocoa powder dusting
  • Chocolate sprinkles or shavings

Tools You’ll Need

How to Make Espresso Brownie Cupcakes

Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2nd Step: Make the Brownie Batter

  1. In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until fully combined.
  2. Beat in the eggs, one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.
  4. Gradually fold the dry ingredients into the wet mixture.
  5. Stir in the milk until the batter is smooth and well incorporated.

Step 3: Bake the Cupcakes

  • Divide the batter evenly into the prepared cupcake liners, filling each about ⅔ full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let them cool completely before frosting.

4th Step: Make the Coffee Buttercream

  1. Beat the softened butter in a bowl until smooth and creamy.
  2. Gradually add the powdered sugar, beating continuously.
  3. Mix in the dissolved espresso powder and 1 tablespoon of milk. Add extra milk if needed to reach a silky consistency.

Step 5: Frost & Decorate

  • Using a piping bag fitted with a star tip, swirl the coffee buttercream onto the cooled cupcakes.
  • Sprinkle with cocoa crumbles, espresso bean pieces, or chocolate shavings for extra texture.
Espresso Brownie Cupcakes with Coffee Buttercream

What to Serve with These Cupcakes

These cupcakes are fantastic on their own, but if you want to take them to the next level, try pairing them with:

  • A hot cappuccino or espresso
  • A scoop of vanilla or coffee ice cream
  • A drizzle of salted caramel sauce

Pro Tips for the Best Espresso Brownie Cupcakes

  1. Use high-quality cocoa powder for the best flavor.
  2. Don’t overbake—since these cupcakes are brownie-like, keep an eye on them. A slightly underbaked center is better than a dry cupcake.
  3. Chill the frosting for 10 minutes before piping to help it hold its shape.
  4. For an extra coffee boost, brush the tops of the cupcakes with a little brewed espresso before frosting.

How to Store & Freeze

  • At Room Temperature: Store in an airtight container for up to 2 days.
  • In the Fridge: Keep them chilled for up to 5 days, but let them come to room temp before serving.
  • In the Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving.

Frequently Asked Questions

Can I make these cupcakes without espresso?

Yes! Just omit the espresso powder. They’ll still be deliciously chocolatey.

Can I use brewed coffee instead of espresso powder?

You can, but it may not be as strong. If using brewed coffee, reduce the milk slightly to keep the batter from being too runny.

Can I make these ahead of time?

Absolutely! Bake the cupcakes a day in advance, store them in an airtight container, and frost them before serving.

Final Thoughts

These Espresso Brownie Cupcakes with Coffee Buttercream are a chocolate-coffee dream come true. They’re rich, indulgent, and surprisingly easy to make. Whether you’re baking for a coffee lover or just treating yourself, these cupcakes are sure to impress.

If you try this recipe, let me know how it turned out. Leave a comment below or tag me on Pinterest with your cupcake creations.

More Delicious Recipes to Try

Espresso Brownie Cupcakes with Coffee Buttercream
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Espresso Brownie Cupcakes with Coffee Buttercream

Espresso Brownie Cupcakes with Coffee Buttercream


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  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in the rich, fudgy goodness of these Espresso Brownie Cupcakes topped with a silky coffee buttercream. Perfect for coffee lovers, these cupcakes combine deep chocolate flavor with a bold espresso kick. They’re easy to make and guaranteed to impress!


Ingredients

Scale

For the Espresso Brownie Cupcakes:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 tablespoon instant espresso powder
  • ¼ cup milk

For the Coffee Buttercream:

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 12 tablespoons milk

Optional Garnishes:

  • Crushed chocolate-covered espresso beans
  • Cocoa powder dusting
  • Chocolate sprinkles or shavings

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
  • Beat in the eggs, one at a time, then mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.
  • Gradually fold the dry ingredients into the wet mixture, then stir in the milk until smooth.
  • Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  • To make the coffee buttercream, beat the softened butter in a large bowl until creamy.
  • Gradually add the powdered sugar, beating until smooth.
  • Mix in the dissolved espresso powder and 1 tablespoon of milk. Add extra milk if needed for a silky consistency.
  • Frost the cooled cupcakes with a piping bag and decorate with your choice of toppings.

Notes

  • Use high-quality cocoa powder for a richer chocolate flavor.
  • If you want extra espresso flavor, brush the tops of the cupcakes with a little brewed espresso before frosting.
  • Let the buttercream sit for 10 minutes in the fridge before piping to help it hold its shape.
  • These cupcakes can be made a day in advance—just store them in an airtight container.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 290
  • Sugar: 30g
  • Sodium: 80mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

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