Print

Espresso Brownie Cupcakes with Coffee-Inspired Bliss

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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! 

Ingredients

Scale

  1. 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:

    1. ½ cup unsalted butter, softened
    2. 2 cups powdered sugar
    3. 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
    4. 1–2 tablespoons milk

Instructions

  1. Preheat Oven:

    • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

  2. 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.

  3. Add Eggs and Vanilla:

    • Beat in the eggs one at a time, then stir in the vanilla extract.

  4. 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.

  5. Add Milk:

    • Stir in the milk until the batter is smooth.

  6. Fill Cupcake Liners:

    • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

  7. 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.

  8. 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.

  9. 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

Find it online: https://grandmarecipesflash.com/espresso-brownie-cupcakes-with-coffee-inspired-bliss/