Description
Indulge in the rich decadence of Espresso Brownie Cupcakes with Coffee Buttercream, a delightful treat that perfectly marries deep chocolate flavor with a bold espresso kick. These fudgy cupcakes are not only easy to make but also customizable, allowing you to impress your guests at any gathering—from casual get-togethers to special celebrations. The moist texture combined with luscious coffee buttercream makes each bite an irresistible experience for any dessert lover. Whether served solo or adorned with toppings like crushed chocolate-covered espresso beans or sprinkles, these cupcakes are sure to satisfy your sweet cravings.
Ingredients
Scale
- 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
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 1–2 tablespoons milk
- Crushed chocolate-covered espresso beans
- Cocoa powder dusting
- Chocolate sprinkles or shavings
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- Melt unsalted butter in a saucepan over low heat; stir in granulated sugar until combined.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder.
- Combine wet and dry ingredients; stir in milk until smooth.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes until a toothpick comes out clean.
- Allow cooling completely before frosting with coffee buttercream made by mixing softened butter, powdered sugar, and dissolved espresso powder.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg