There’s something undeniably decadent about the combination of rich, fudgy brownies and creamy, coffee-infused buttercream. These Espresso Brownie Cupcakes with Coffee Buttercream take two beloved desserts brownies and cupcakes and merge them into one irresistible treat. Each cupcake is a mini brownie baked in a muffin tin, then topped with a generous swirl of smooth, aromatic coffee buttercream. Whether you’re celebrating a special occasion or just craving something indulgent, these cupcakes are sure to satisfy your sweet tooth. Trust me, once you try them, you’ll be hooked!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a dessert that’s as luxurious as it is easy to make. Here’s why it’s a favorite
Fudgy Brownie Base: The dense, chocolatey brownie provides a perfect foundation for the cupcakes.
Coffee-Infused Buttercream: A luscious, creamy frosting made with espresso powder adds depth and richness to each bite.
Quick and Easy: With straightforward steps and pantry-friendly ingredients, this recipe comes together in under an hour. Ideal for busy days when you still want something special.
Customizable: Add toppings like chopped nuts, sprinkles, or fresh berries to make each cupcake unique.
Crowd-Pleasing: A guaranteed hit at parties or as a treat for family and friends. Everyone loves a cupcake that’s both beautiful and delicious.
Ingredients
All-Purpose Flour: Provides structure and ensures the cupcakes hold their shape while staying soft.
Baking Powder: Helps the cupcakes rise slightly, giving them a light and fluffy texture.
Salt: Balances sweetness and enhances the overall flavor profile.
Unsalted Butter: Adds richness and tenderness to the dough. Let it soften before using.
Granulated Sugar & Brown Sugar: Creates the perfect balance of sweetness and caramelized edges.
Eggs: Act as binders and contribute moisture to the cupcakes.
Vanilla Extract: Brings warmth and depth to the flavor. Use pure vanilla extract for the best results.
Cocoa Powder: Provides the deep, rich chocolate flavor of the brownie base.
Espresso Powder: Enhances the chocolate flavor and adds a subtle coffee kick.
Milk: Helps create a moist and tender crumb.
Coffee Buttercream Ingredients: Unsalted butter, powdered sugar, vanilla extract, and instant coffee granules.
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create these delightful cupcakes
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso powder. Set aside.
Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. This step ensures a tender crumb.
Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract. Mix until fully incorporated.
Combine Everything: Gradually add the dry ingredients to the wet mixture, alternating with milk, and stirring gently until just combined. Be careful not to overmix.
Bake the Cupcakes: Spoon the batter into the prepared muffin tins, filling each liner about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Coffee Buttercream: In a large bowl, beat softened butter until smooth. Gradually add powdered sugar, vanilla extract, and instant coffee granules, beating until light and fluffy.
Assemble the Cupcakes: Once cooled, frost each cupcake generously with the coffee buttercream. Garnish with additional toppings if desired. Enjoy immediately!
Nutrition Facts
Servings: 12
Calories per serving: 250
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
How to Serve Espresso Brownie Cupcakes with Coffee Buttercream
These cupcakes pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your experience
Fresh Berries: Serve with a side of fresh strawberries or raspberries for a burst of freshness.
Whipped Cream: Top each cupcake with a dollop of whipped cream for extra indulgence.
As a Standalone: Sometimes, these cupcakes are decadent enough to enjoy on their own. Simply savor each bite and let the flavors dance on your palate.
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Freshly brewed coffee can be used instead of instant coffee granules for a stronger coffee flavor.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Wrap individual cupcakes tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Add Toppings: For an extra indulgent touch, drizzle melted chocolate or sprinkle with crushed cookies on top.
Experiment with Fillings: Try adding a pinch of nutmeg or a splash of rum extract for a unique twist.
FAQ Section
1. Can I use store-bought brownie mix? Yes! Using store-bought brownie mix saves time and ensures a consistent texture. Adjust the recipe accordingly.
2. What type of flour should I use? All-purpose flour works best for achieving the right texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
3. Can I make these cupcakes ahead of time? Yes, you can prepare the cupcakes up to 24 hours in advance and refrigerate them. Simply frost and serve when ready.
4. How do I store leftover cupcakes? Keep them in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
5. Can I freeze the cupcakes? Absolutely! Wrap individual cupcakes tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for sharing or snacking later.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can reduce the amount of sugar in the frosting or use a sugar-free alternative.
8. Can I skip the coffee? You can, though the coffee adds a distinctive flavor. Substitute with hot water if preferred.
9. Do I need to chill the cupcakes? Chilling is essential for setting the frosting and ensuring clean cuts.
10. Can I add toppings to the cupcakes? Absolutely! Sprinkle with chopped nuts, drizzle with caramel sauce, or add a dusting of powdered sugar for added flair.
Conclusion
There you have it a delicious and sophisticated Espresso Brownie Cupcake with Coffee Buttercream recipe that’s sure to become a go-to dessert in your kitchen. With their rich, fudgy brownie base and creamy, coffee-infused frosting, these cupcakes are a treat that satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s bake something amazing together! Your taste buds will thank you.
Print
Espresso Brownie Cupcakes with Coffee Buttercream
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Espresso Brownie Cupcakes combine the deep richness of chocolate with the bold flavor of coffee, creating an indulgent treat for coffee lovers. Topped with a luscious coffee buttercream, these cupcakes are perfect for any occasion!
Ingredients
For the cupcakes:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder
- 1/4 cup milk
For the coffee buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Stir in the milk until the batter is smooth.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
- For the buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth.
- Mix in the dissolved espresso powder and 1 tablespoon of milk. Add more milk if needed to reach your desired consistency.
- Frost the cooled cupcakes with the coffee buttercream and enjoy!
Notes
- For extra richness, add 1/4 cup of melted dark chocolate to the batter.
- Store cupcakes in an airtight container for up to 3 days.
- You can adjust the coffee flavor in the buttercream by adding more or less espresso powder
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 32g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg