Sweet Espresso Brownie Cupcakes with Coffee Buttercream Recipe

Rich, decadent espresso brownie cupcakes dance between intense chocolate and bold coffee flavors.

Layers of deep cocoa merge seamlessly with robust espresso notes.

Passionate bakers adore these compact desserts that pack massive taste into every bite.

Crumbly yet moist chocolate bases create a perfect canvas for silky coffee buttercream.

Each cupcake promises an indulgent experience that awakens your senses.

Sweet meets bitter in a harmonious blend that surprises and delights.

Prepare to be transported by this irresistible treat that will make you the star of any gathering.

Espresso Brownie Cupcakes with Coffee Buttercream

• Boost Coffee Flavor: Packed with rich espresso notes in both the brownie base and buttercream, these cupcakes deliver an intense coffee experience for true caffeine lovers.
• Quick Baking Adventure: Simple mixing technique allows home bakers of all skill levels to create gourmet-style desserts without complicated steps or professional training.
• Crowd-Pleasing Dessert: Perfect for coffee enthusiasts, dinner parties, potlucks, and special celebrations where people crave a decadent chocolate-coffee treat that looks impressive and tastes extraordinary.
• Customizable Indulgence: Easily adjust buttercream consistency and coffee strength to match personal preferences, making these cupcakes adaptable for different taste profiles and occasions.

Ingredients for Espresso Brownie Cupcakes

• Butter: The foundation for rich, moist texture in both cupcakes and buttercream.
• Sugar: Provides sweetness and helps create a tender crumb in the cupcakes.
• Eggs: Bind the ingredients together and add structure to the brownie cupcakes.
• Flour: Creates the base structure for the cupcake batter.

• Cocoa Powder, Espresso Powder: Intensify the deep chocolate and coffee flavors in the cupcakes.
• Vanilla Extract: Adds a warm, complementary flavor to the chocolate base.

• Milk: Helps smooth out the batter and adds moisture to the cupcakes.
• Salt: Balances and enhances the overall flavor profile.

• Powdered Sugar: Creates the smooth, creamy texture of the buttercream.
• Softened Butter: Provides the rich, creamy base for the frosting.
• Espresso Powder: Infuses a strong coffee flavor into the buttercream.

How to Bake Espresso Brownie Cupcakes

Step 1: Warm Up the Oven

Crank up your oven to a toasty 350°F and grab a muffin tin. Dress each cup with a cute cupcake liner.

Step 2: Create Buttery Base

Melt butter gently in a saucepan over low heat. Pull it off the stove and mix in sugar until they become best friends.

Step 3: Egg and Vanilla Dance

Crack eggs one by one into the butter mixture, giving each a good beat. Splash in vanilla extract and stir with love.

Step 4: Blend Dry Ingredients

• Flour
• Cocoa powder
• Salt
• Espresso powder

Step 5: Marry Wet and Dry Mixtures

Slowly fold dry ingredients into wet mixture, stirring until just combined. Pour in milk and whisk until batter looks silky smooth.

Step 6: Fill Cupcake Homes

Distribute batter evenly into liners, filling each about two-thirds full.

Step 7: Bake to Perfection

Slide the tin into the oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool Down

Let cupcakes chill completely before frosting.

Step 9: Whip Up Buttercream

Beat softened butter until creamy in a large bowl. Gradually add powdered sugar, mixing until smooth.

Step 10: Finish with Coffee Frosting

Dissolve espresso powder and mix into buttercream. Add milk to reach desired consistency.

Generously frost cooled cupcakes.

Tips for Perfect Coffee Buttercream Frosting

• Add an extra teaspoon of espresso powder directly into the batter for a more intense coffee taste.
• Don't overmix the batter; stir just until ingredients are combined to keep cupcakes moist and tender.
• Chill the buttercream for 10-15 minutes if it's too soft, ensuring easier and cleaner frosting application.
• Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
• Substitute butter with dairy-free margarine and use almond or oat milk for a vegan-friendly version.

Variations on Espresso Brownie Cupcakes

• Gluten-Free Espresso Brownie Cupcakes: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Coffee Brownie Cupcakes: Substitute butter with coconut oil, eggs with flax eggs, and use dairy-free milk alternative for plant-based treat.
• Low-Sugar Espresso Cupcakes: Swap regular sugar with stevia or monk fruit sweetener to reduce overall sugar content while maintaining rich flavor.
• Mocha Chocolate Variation: Add dark chocolate chips to batter and incorporate cocoa nibs for extra intense chocolate-coffee experience.

Best Pairings for Espresso Brownie Cupcakes

Bold wine pairings that complement the rich espresso brownie cupcakes.

Full-bodied dessert wines like ruby port bring out the deep chocolate and coffee notes, creating a luxurious taste experience that dances on your palate.

Kahlúa or amaretto drizzled alongside these cupcakes intensifies the coffee and chocolate flavors, offering a decadent adult dessert moment.

Cold brew coffee or espresso martini provides a crisp, sophisticated contrast to the sweet buttercream, enhancing the cupcake’s complex flavor profile.

Proper Storage for Brownie Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent buttercream from sticking.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Keep unfrosted cupcakes in a sealed container at room temperature for 2-3 days. Avoid direct sunlight or heat sources.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds. For best texture, let sit at room temperature for 15 minutes before serving to soften buttercream.

FAQs

• Are espresso powder and instant coffee the same?

No, espresso powder is a concentrated, dark coffee product specifically designed for baking, while instant coffee is meant for drinking and has a less intense flavor.

• Can I use decaf espresso powder?

Yes, decaf espresso powder works perfectly in this recipe and will still provide a rich coffee flavor without the caffeine.

• How do I know if my brownie cupcakes are done baking?

Insert a toothpick into the center of a cupcake – if it comes out clean or with just a few moist crumbs, they are ready to be removed from the oven.

• What can I do if my buttercream is too thick?

Add milk one teaspoon at a time until you reach a smooth, spreadable consistency that’s easy to pipe or frost.

Espresso Brownie Cupcakes With Coffee Buttercream Recipe

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4.9 from 33 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Indulgent espresso brownie cupcakes merge rich chocolate with smooth coffee buttercream for an irresistible dessert experience. Coffee lovers will savor these intense, velvety treats that blend deep cocoa notes with a delightful caffeine kick.

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Ingredients

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Main Ingredients:

• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder

Espresso and Flavoring:

• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Liquid Ingredients:

• 1/4 cup milk

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Instructions

1. Heat oven to 350F (175C) and arrange cupcake liners in a muffin tin.
2. Gently melt butter in a saucepan over low heat, then remove and blend thoroughly with sugar.
3. Incorporate eggs individually into the butter-sugar mixture, followed by vanilla extract.
4. Separately combine flour, cocoa powder, salt, and espresso powder in a mixing bowl.
5. Gradually fold dry ingredients into wet mixture, stirring minimally to maintain batter texture.
6. Introduce milk to create a smooth, uniform batter consistency.
7. Distribute batter evenly into cupcake liners, filling approximately two-thirds full.
8. Bake for 18-20 minutes until a toothpick emerges clean when inserted into cupcake center.
9. Allow cupcakes to cool completely at room temperature.
10. Whip softened butter in a large bowl until light and creamy.
11. Incrementally add powdered sugar, beating until achieving a silky smooth texture.
12. Dissolve espresso powder and blend with butter mixture, adjusting milk for ideal spreading consistency.
13. Generously frost cooled cupcakes with coffee buttercream and serve.

Notes

• Choose high-quality espresso powder for a robust coffee flavor that elevates the chocolate taste.
• Use room temperature eggs and butter to ensure smoother batter and better integration of ingredients.
• For gluten-free option, replace wheat flour with almond or gluten-free all-purpose flour blend.
• Adjust coffee intensity by increasing or decreasing espresso powder to match personal taste preferences.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 176 kcal
• Sugar: 17 g
• Sodium: 72 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 37 mg