Description
Indulge in the rich and fudgy delight of Espresso Brownie Cupcakes with Coffee Buttercream. These delectable treats blend deep chocolate flavors with a bold espresso kick, making them a must-try for coffee enthusiasts. Perfect for any occasion, whether it’s a birthday celebration, a cozy brunch, or simply to satisfy your sweet tooth, these cupcakes are easy to prepare and sure to impress. The luscious coffee buttercream adds an extra layer of decadence, while customizable toppings let you get creative. Enjoy every moist and mouthwatering bite!
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
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt the butter in a saucepan over low heat, then stir in sugar until combined.
- Beat in eggs one at a time along with vanilla extract.
- In another bowl, whisk together flour, cocoa powder, salt, and instant espresso powder; fold into wet ingredients.
- Stir in milk until smooth.
- Divide the batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with coffee buttercream made from softened butter and powdered sugar mixed with dissolved instant espresso.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 240
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg