Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Espresso Brownie Cupcakes with Coffee Buttercream

Espresso Brownie Cupcakes with Coffee Buttercream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mary Henris
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

Indulge in the luxurious taste of Espresso Brownie Cupcakes with Coffee Buttercream, a delightful treat that perfectly marries rich chocolate and bold coffee flavors. These fudgy cupcakes are easy to make and promise to impress at any gathering or special occasion. Each bite reveals a moist texture complemented by a creamy coffee-infused frosting, making them an ideal dessert for coffee lovers. Customize your treats with toppings like crushed chocolate-covered espresso beans or colorful sprinkles for added flair. With straightforward preparation and common ingredients, these cupcakes are perfect for both novice bakers and seasoned pros alike.


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

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Melt butter in a saucepan over low heat, then stir in sugar until combined. Beat in eggs one at a time, followed by vanilla extract.
  3. In another bowl, whisk together flour, cocoa powder, salt, and espresso powder. Fold the dry ingredients into the wet mixture and stir in milk.
  4. Divide batter into liners (about ⅔ full) and bake for 18-20 minutes or until a toothpick comes out clean. Allow cooling completely.
  5. For the buttercream, beat softened butter until creamy, add powdered sugar gradually, then mix in dissolved espresso powder and milk until desired consistency is reached.
  6. Frost cooled cupcakes using a piping bag and decorate as desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake (50g)
  • Calories: 210
  • Sugar: 22g
  • Sodium: 130mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg