Introduction

These Espresso Brownie Cupcakes with Coffee Buttercream combine rich chocolate flavor with a bold coffee kick. They’re perfect for a special treat or impressing guests with a decadent dessert that’s easy to make.

Three chocolate cupcakes sit on a white marbled surface, each wrapped in a white paper liner. Each cupcake has one thick layer of dark brown, soft, moist cake topped with a tall, swirled layer of light beige, creamy frosting. The frosting is sprinkled with small, dark chocolate crumb bits scattered mainly on top and slightly down the sides. The cupcakes are close to each other with one in front and two slightly behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for decoration)
Cocoa powder dusting (for decoration)
Chocolate sprinkles or shavings (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
Step 3: Beat in the eggs, one at a time, then mix in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.
Step 5: Gradually fold the dry ingredients into the wet mixture, then stir in the milk until smooth.
Step 6: Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
Step 8: To make the coffee buttercream, beat the softened butter in a large bowl until creamy.
Step 9: Gradually add the powdered sugar, beating until smooth.
Step 10: Mix in the dissolved espresso powder and 1 tablespoon of milk. Add extra milk if needed to reach a silky consistency.
Step 11: Frost the cooled cupcakes with a piping bag and decorate with crushed chocolate-covered espresso beans, cocoa powder dusting, and chocolate sprinkles or shavings.

Tips & Variations

Use strong brewed espresso instead of instant powder for a deeper coffee flavor in the frosting.
Swap half of the cocoa powder for melted dark chocolate for extra richness in the cupcakes.
Add a pinch of cinnamon or chili powder to the batter for a unique twist.
For dairy-free options, substitute butter and milk with plant-based alternatives.
Make mini cupcakes to serve as bite-sized treats at parties.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, bring to room temperature before serving for the best texture. The frosting may firm up when chilled; gently soften with a brief rest at room temperature or a quick whisk before use.

How to Serve

The image shows four chocolate cupcakes on a white marbled surface, each with one visible layer of dark brown, soft, moist cake topped with a thick swirl of light beige creamy frosting. The frosting is piped in a spiral, building up into a peak with rough, crumbly dark chocolate sprinkles scattered on top and around the frosting's edges. The cupcakes are in white paper liners with vertical ridges. The focus is on the cupcake in the front center, with the others slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

Instant espresso powder provides a concentrated coffee flavor without adding liquid, which helps maintain the batter’s consistency. If using brewed coffee, reduce other liquids slightly and expect a milder coffee taste.

How can I make the cupcakes more moist?

Use full-fat dairy ingredients and do not overbake the cupcakes. Adding a tablespoon of sour cream or Greek yogurt to the batter can also help keep them moist and tender.