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
- 1–2 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
