Short Description
Espresso Brownie Cupcakes combine the richness of fudgy brownies with the bold flavor of espresso, topped with a silky coffee buttercream frosting. These indulgent cupcakes are perfect for coffee lovers, delivering a deep chocolate flavor with a smooth coffee kick in every bite.
Why You’ll Love This Recipe
- Rich and fudgy texture – A perfect cross between a brownie and a cupcake.
- Bold coffee flavor – Espresso enhances the chocolate and adds a delicious coffee kick.
- Easy to make – Simple ingredients and step-by-step instructions for a foolproof treat.
- Perfect for any occasion – Great for coffee breaks, desserts, or special gatherings.
- Customizable – Adjust the espresso strength or add toppings for a unique twist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the 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
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt Butter and Combine Wet Ingredients: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Add Milk: Stir in the milk until the batter is smooth.
- Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about ⅔ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the dissolved espresso powder and 1 tablespoon of milk. Add more milk if needed to reach your desired consistency.
- Frost and Serve: Frost the cooled cupcakes with the coffee buttercream and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Baking Time: 18-20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
Variations
- Mocha Twist: Add ¼ cup melted dark chocolate to the batter for a deeper chocolate flavor.
- Extra Espresso Kick: Sprinkle ground coffee or espresso powder on top of the frosting.
- Caramel Latte Version: Drizzle caramel sauce over the buttercream for a sweet caramel touch.
- Nutty Flavor: Add ½ cup chopped walnuts or hazelnuts to the batter.
- Vegan Option: Use dairy-free butter, milk, and an egg substitute.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days. Let them come to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
FAQs
Can I use brewed coffee instead of instant espresso powder?
Yes, but reduce the milk slightly to maintain the right consistency.
How do I make the frosting stronger in coffee flavor?
Increase the amount of espresso powder dissolved in hot water.
Can I use Dutch-processed cocoa powder instead?
Yes, it will give a smoother, more intense chocolate flavor.
How do I get a fluffier frosting?
Beat the buttercream for a few extra minutes to incorporate more air.
Can I make these cupcakes gluten-free?
Yes, use a 1:1 gluten-free flour blend.
What piping tip works best for frosting these cupcakes?
A large star tip (1M) creates a beautiful swirl effect.
Can I add chocolate chips to the batter?
Yes, ½ cup of mini chocolate chips would be a great addition.
How do I prevent cupcakes from sinking in the middle?
Avoid overmixing the batter and don’t open the oven door too early.
Can I use espresso powder in the cupcake batter and frosting?
Yes, it enhances the chocolate flavor in the cupcakes and adds bold coffee flavor to the buttercream.
What’s the best way to frost these cupcakes neatly?
Use a piping bag with a star tip and swirl the frosting in a circular motion.
Conclusion
Espresso Brownie Cupcakes with Coffee Buttercream are a rich, indulgent treat that coffee and chocolate lovers will adore. With a fudgy cupcake base and a silky espresso-infused frosting, these cupcakes are perfect for any occasion. Try them today and enjoy the perfect balance of chocolate and coffee flavors!
Print
Espresso Brownie Cupcakes with Coffee Buttercream
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Espresso Brownie Cupcakes are a chocolate and coffee lover’s dream! With a rich, fudgy brownie base and topped with a creamy espresso-infused buttercream, these cupcakes are packed with bold flavor and a perfect caffeine kick. Great for dessert or a sweet afternoon treat! ☕✨
Ingredients
For the Cupcakes:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder
- 1/4 cup milk
For the Coffee Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 1–2 tablespoons milk
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. Bring to room temperature before serving.
- Try topping with chocolate shavings or a drizzle of caramel for an extra treat!
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