Espresso Brownie Cupcakes with Coffee Buttercream
Fudgy espresso brownie cupcakes with rich chocolate flavor.
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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt butter over low heat, then stir in sugar until combined.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, salt, and espresso powder.
- Gradually fold dry ingredients into the wet mixture.
- Stir in milk until smooth.
- Divide batter into liners, filling each about ⅔ full.
- Bake for 18–20 minutes until set. Cool completely.
Buttercream:
- Beat butter until creamy.
- Add powdered sugar gradually and mix until smooth.
- Blend in dissolved espresso and milk until silky.
- Frost cooled cupcakes and decorate as desired.
- These Espresso Brownie Cupcakes should be rich, moist, and topped with a smooth, coffee-flavored frosting.
Notes
- Swap espresso powder with strong brewed coffee (reduce milk slightly)