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
Units
Scale
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!
