If you’re a fan of rich, chocolatey desserts that pack a caffeinated punch, these Espresso Brownie Cupcakes with Coffee Buttercream are about to become your new obsession. Imagine biting into a moist, fudgy brownie cupcake topped with creamy coffee-flavored buttercream—it’s like a hug for your taste buds wrapped in chocolate goodness. Trust me, this one’s a game-changer! Whether you’re celebrating a special occasion or just need a little pick-me-up, these cupcakes will leave you (and anyone lucky enough to try them) smiling from ear to ear.
Why You’ll Love These Espresso Brownie Cupcakes
This isn’t just another dessert—it’s an experience that combines the best of two worlds: brownies and cupcakes. Here’s why it’s a must-try:
- Versatile: Perfect for any occasion—birthday parties, coffee breaks, or even a cozy night in. They’re adaptable to every mood!
- Budget-Friendly: Made with pantry staples like cocoa powder, flour, and espresso, they won’t break the bank but still feel indulgent.
- Quick & Easy: With straightforward steps and minimal prep, even beginners can tackle this recipe without stress.
- Customizable: Feel free to tweak the flavors by adding nuts, sprinkles, or swapping out the frosting for something unique.
- Crowd-Pleasing: Whether you’re feeding chocolate lovers or those who simply adore coffee-infused treats, these cupcakes satisfy everyone at the table.

Ingredients in Espresso Brownie Cupcakes with Coffee Buttercream
Here’s the magic behind these delightful cupcakes—it’s all about balancing deep chocolate flavor with the boldness of coffee. Let’s break it down:
Brownie Batter:
The base of our cupcakes! Rich cocoa powder, espresso, and melted chocolate come together to create a decadent, fudgy treat.
Flour:
All-purpose flour gives structure to the cupcakes while keeping them light and fluffy.
Sugar:
A perfect balance of sweetness enhances the chocolate and coffee flavors without overpowering them.
Eggs:
These bind everything together and add moisture, ensuring each bite is as soft as it is delicious.
Coffee Buttercream:
The crowning glory! Whipped butter, powdered sugar, and brewed coffee create a luscious topping that takes these cupcakes to the next level.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions for Making Your Espresso Brownie Cupcakes
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven:
Start by preheating your oven to ensure the cupcakes bake evenly and rise beautifully.
Mix the Brownie Batter:
In a large bowl, combine melted chocolate, cocoa powder, sugar, eggs, and espresso until smooth. Gradually fold in the flour until fully incorporated.
Fill the Cupcake Liners:
Spoon the batter into lined muffin tins, filling each cup about ¾ full. This ensures they bake evenly without overflowing.
Bake to Perfection:
Pop the cupcakes in the oven and bake until a toothpick comes out clean. Let them cool completely before moving on to the next step.
Prepare the Coffee Buttercream:
While the cupcakes cool, whip up the buttercream by beating butter, powdered sugar, brewed coffee, and vanilla extract until light and fluffy.
Assemble and Decorate:
Once the cupcakes are cooled, frost each one generously with the coffee buttercream. Add optional toppings like chocolate shavings, espresso beans, or sprinkles for extra flair.
Serve and Enjoy:
Dig in and savor the perfect harmony of chocolate and coffee in every bite. Pair with a warm cup of coffee or tea for ultimate indulgence.
How to Serve Your Espresso Brownie Cupcakes
These cupcakes pair wonderfully with various accompaniments. Here are a few ideas to enhance your dining experience:
- Fresh Berries: Top with fresh raspberries or strawberries for a pop of color and freshness.
- Chocolate Drizzle: Drizzle melted chocolate over the buttercream for added richness and elegance.
- Caramel Sauce: Serve with a side of caramel sauce for dipping—a match made in heaven!
- As a Standalone: Sometimes, these cupcakes are so satisfying that they don’t need anything else. Simply enjoy their chocolatey-coffee goodness!
Presentation matters too! Arrange the cupcakes neatly on a platter and garnish with additional toppings for an eye-catching display.
Additional Tips
- Prep Ahead: Make the brownie batter and coffee buttercream ahead of time and store them separately in the fridge. Assemble right before serving for optimal freshness.
- Spice It Up: Add a pinch of cinnamon or cayenne pepper to the batter or frosting for a spicy kick.
- Dietary Adjustments: Swap regular butter for dairy-free alternatives and use vegan chocolate to make the recipe plant-based.
- Storage Tips: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Frost just before serving.
FAQ Section
Q1: Can I substitute espresso with regular coffee?
A1: Absolutely! Regular brewed coffee works just as well. Just make sure it’s cooled before adding it to the batter.
Q2: Is this recipe suitable for vegans?
A2: Not in its current form, but you can use vegan butter, plant-based milk, and egg replacers to make it vegan-friendly.
Q3: How long will the cupcakes last in the fridge?
A3: Frosted cupcakes can be stored in the fridge for up to 3 days. Allow them to come to room temperature before serving.
Q4: Can I freeze these cupcakes?
A4: Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight in the fridge and frost before serving.
Q5: What’s the best way to reheat these cupcakes?
A5: Reheat in the microwave for 10-15 seconds or let them sit at room temperature for a while if they’ve been refrigerated.
Q6: Can I double the recipe?
A6: Definitely! Just ensure you have enough muffin tins or bake in batches to avoid overcrowding.
Q7: Is this recipe gluten-free?
A7: Not unless you use gluten-free flour. Always check labels for pre-packaged items used.
Q8: Can I add other mix-ins?
A8: Of course! Chopped nuts, chocolate chips, or crushed cookies would be fantastic additions to the batter or frosting.
Q9: Can I make these cupcakes ahead of time?
A9: Yes, though it’s best to frost them right before serving to maintain texture and freshness.
Q10: How can I make this dish healthier?
A10: Use dark chocolate, reduce the sugar slightly, and swap some of the butter for Greek yogurt in the frosting for a lighter option.
Conclusion
Every time I make these Espresso Brownie Cupcakes with Coffee Buttercream, I’m reminded of how amazing simple, wholesome ingredients can be when combined creatively. They’re indulgent, customizable, and oh-so-delicious. Whether you follow the recipe exactly or put your own spin on it, I know you’ll enjoy every bite. Now, go ahead and give it a try—you won’t regret it!
Oh, and don’t forget to share your creations with me. I’d love to see how you personalize this recipe. Happy baking, my friend!
PrintEspresso Brownie Cupcakes with Coffee-Inspired Bliss
Indulge in the perfect blend of rich chocolate and bold coffee flavors with these Espresso Brownie Cupcakes topped with a luscious coffee buttercream. These cupcakes are a coffee lover’s dream, combining deep cocoa notes with the invigorating essence of espresso for an irresistible treat. Perfect for special occasions or anytime you crave something sweet and decadent!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
For the 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
Instructions
-
Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
Melt Butter and Combine Wet Ingredients:
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
-
Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
-
Combine Dry Ingredients:
- 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.
-
Add Milk:
- Stir in the milk until the batter is smooth.
-
Fill Cupcake Liners:
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
-
Bake:
- 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.
-
Make 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 and Serve:
- Frost the cooled cupcakes with the coffee buttercream and enjoy!
Notes
- For an extra coffee kick, sprinkle ground coffee beans or espresso powder on top of the frosted cupcakes.
- Use dark chocolate cocoa powder for a richer chocolate flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 35g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg