Espresso Brownie Cupcakes with Coffee Buttercream
Indulge in the decadent delight of Espresso Brownie Cupcakes with Coffee Buttercream, a perfect confection for coffee enthusiasts and dessert lovers alike. These rich, fudgy cupcakes combine a deep chocolate flavor with a bold espresso kick, creating an irresistible treat that’s sure to impress at any gathering. Topped with a creamy coffee buttercream and adorned with delightful decorations, these cupcakes not only taste divine but also present beautifully. Whether you’re celebrating a special occasion or enjoying a cozy night in, these cupcakes are the ideal sweet ending to any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 hot water
- milk for consistency
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- Melt butter in a saucepan over low heat; stir in sugar until combined. Beat in eggs and vanilla.
- In a separate bowl, whisk flour, cocoa powder, salt, and espresso powder; fold into the wet mixture and stir in milk until smooth.
- Divide batter among liners, filling each two-thirds full. Bake for 18-20 minutes or until toothpick comes out clean; cool completely.
- For frosting, beat softened butter until creamy; gradually add powdered sugar and mix in dissolved espresso powder with milk to reach desired consistency. Frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 305
- Sugar: 30g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg