Print

Espresso Brownie Cupcakes with Coffee Buttercream Frosting

espresso brownie cupcakes - featured image
Print Recipe

These espresso brownie cupcakes combine rich chocolate and bold coffee flavor for a decadent treat, topped with a silky coffee buttercream frosting. Perfect for brunch, parties, or a sophisticated dessert, they’re quick to make and guaranteed to impress.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1 tbsp espresso powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup (90g) mini chocolate chips (optional)
  • For the Coffee Buttercream Frosting:
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 1/2 tsp espresso powder
  • 1 tbsp heavy cream or milk
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Optional Garnishes:
  • Chocolate shavings
  • Whole coffee beans (for decoration)
  • Dusting of cocoa powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together melted butter and granulated sugar until shiny and slightly thick (about 1 minute).
  3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together cocoa powder, flour, espresso powder, salt, and baking powder.
  5. Fold dry ingredients into wet mixture using a rubber spatula until just incorporated. Batter will be thick and fudgy.
  6. Gently stir in mini chocolate chips. If batter seems dry, add 1-2 tablespoons milk.
  7. Spoon batter evenly into cupcake liners, filling each about 2/3 full. Smooth tops if desired.
  8. Bake for 16-20 minutes, checking at 16 minutes. Cupcakes should be set on top and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the coffee buttercream: In a medium bowl, beat softened butter with a hand mixer or stand mixer for 2-3 minutes until pale and fluffy.
  11. Add powdered sugar 1/2 cup at a time, mixing on low until combined. Beat on medium until creamy (about 1 minute).
  12. Dissolve espresso powder in 1 tablespoon cream or milk, then add to buttercream with vanilla and salt. Beat until smooth and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  13. Frost cooled cupcakes using a piping bag or spoon. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.
  14. Serve at room temperature and enjoy!

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and non-dairy milk. Don’t overmix the batter for fudgy cupcakes. Room temperature eggs blend better. Sift cocoa and flour for a smooth crumb. Start checking cupcakes at 16 minutes to avoid overbaking. Frost only when cupcakes are fully cooled. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: espresso brownie cupcakes, coffee buttercream, chocolate cupcakes, easy dessert, brunch, party treat, coffee dessert, one-bowl brownies

Find it online: https://blairrecipes.com/espresso-brownie-cupcakes-recipe-easy-coffee-buttercream-frosting/