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Espresso Brownie Cupcakes with Coffee Buttercream Recipe

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★★★★★

4.8 from 107 reviews

These Espresso Brownie Cupcakes combine rich, chocolatey brownie flavors with robust espresso notes, topped with a creamy coffee buttercream frosting. Perfect for coffee lovers seeking a decadent dessert with a moist, fudgy texture and a smooth, flavorful finish.

Ingredients

Scale

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

Coffee Buttercream Frosting

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 1–2 tablespoons milk

Decoration

  • Crushed chocolate-covered espresso beans
  • Cocoa powder dusting
  • Chocolate sprinkles or shavings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Melt Butter and Mix Sugar: In a medium saucepan, gently melt the ½ cup butter over low heat, then remove from heat and stir in the granulated sugar until fully combined and smooth.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even distribution and mix in the vanilla extract for flavor depth.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and instant espresso powder for the dry mixture.
  5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing gently, then stir in the milk until the batter is smooth and uniform.
  6. Fill Cupcake Liners: Evenly divide the batter into the lined muffin tin, filling each cupcake liner about two-thirds full to allow room for rising.
  7. Bake Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked. Allow the cupcakes to cool completely before frosting.
  8. Make Buttercream: In a large bowl, beat the softened butter until creamy and fluffy to create the base for the frosting.
  9. Add Powdered Sugar: Gradually add the powdered sugar to the butter, beating continuously to achieve a smooth and lump-free frosting.
  10. Add Espresso and Milk: Mix in the dissolved espresso powder and 1 tablespoon of milk into the frosting. Add more milk if needed to reach a silky, spreadable consistency.
  11. Frost and Decorate: Pipe the coffee buttercream over the cooled cupcakes using a piping bag, then decorate with crushed chocolate-covered espresso beans, cocoa powder dusting, and chocolate sprinkles or shavings as desired.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
  • Adjust the amount of espresso powder in the buttercream to taste for more or less coffee intensity.
  • Cupcake liners help prevent sticking and make for easy serving.
  • The use of instant espresso powder allows for a strong coffee flavor without adding moisture to the batter.
  • You can substitute milk with a non-dairy alternative for a dairy-free version.

Keywords: espresso brownie cupcakes, coffee buttercream frosting, chocolate cupcakes, espresso dessert, mocha cupcakes, coffee flavored cupcakes

Find it online: https://victoriablair.com/espresso-brownie-cupcakes-with-coffee-buttercream-recipe/