Espresso Brownie Cupcakes Recipe
Rich espresso brownie cupcakes topped with coffee buttercream.Fudgy texture with deep chocolate flavor.Perfect dessert for coffee lovers and special occasions.
Ingredients
For the Espresso Brownie 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
For the Coffee Buttercream:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 1 –2 tablespoons milk
Optional Garnishes:
- Crushed chocolate-covered espresso beans
- Cocoa powder dusting
- Chocolate sprinkles or shavings
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt butter over low heat, then stir in sugar until smooth.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, salt, and espresso powder.
- Fold dry ingredients into wet mixture, then stir in milk until smooth.
- Divide batter into liners, filling each about ⅔ full.
- Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar.
- Mix in dissolved espresso and milk until smooth.
- Frost cupcakes and decorate as desired.
- These Espresso Brownie Cupcakes are best enjoyed once fully cooled and frosted.
Notes
- Add chocolate chips for extra richness.
- Serve with a cup of coffee for enhanced flavor.
- You can double the frosting for extra swirl topping.