Print

Espresso Brownie Cupcakes with Coffee Buttercream

Espresso Brownie Cupcakes with Coffee Buttercream
Print Recipe

Indulge in fudgy Espresso Brownie Cupcakes topped with silky mocha-laced coffee buttercream, perfect for coffee and chocolate lovers seeking a decadent, rich treat in cupcake form.

Ingredients

Scale

Cupcake Base

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon espresso powder or 1 shot fresh brewed espresso
  • 2 large eggs
  • 1 teaspoon vanilla extract

Coffee Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon espresso powder dissolved in 1 tablespoon warm water or milk
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Prepare the Cupcake Batter: Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners. Whisk together the dry ingredients — flour, cocoa powder, baking powder, and salt — in one bowl. In another bowl, melt the butter and combine it with espresso powder, granulated sugar, eggs, and vanilla extract, mixing until smooth. Gradually fold the dry ingredients into the wet mixture until just combined, preserving the fudgy texture.
  2. Bake the Cupcakes: Divide batter evenly into cupcake liners, filling each about two-thirds full for proper rise. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  3. Make the Coffee Buttercream: Beat unsalted butter until fluffy. Gradually add powdered sugar and continue beating. Dissolve espresso powder in warm water or milk, then slowly mix into the butter and sugar until smooth and spreadable. Adjust consistency by adding additional powdered sugar or cream as needed.
  4. Frost the Cupcakes: Once cooled, frost cupcakes generously using a piping bag for a polished finish or a knife for a rustic look. Optionally garnish with chocolate shavings, espresso beans, or a light dusting of cocoa powder.

Notes

  • Use quality espresso powder or freshly brewed espresso for rich, authentic coffee flavor.
  • Do not overmix the batter to maintain fudgy texture rather than cakey.
  • Use room temperature butter and eggs for better mixture blending and smooth frosting.
  • Cool cupcakes completely before frosting to avoid melting or sliding.
  • Taste and adjust the sweetness and coffee intensity of the buttercream before frosting.

Nutrition

Keywords: espresso brownie cupcakes, coffee buttercream, mocha cupcakes, fudgy brownies, chocolate coffee dessert

Find it online: https://sophiespace.com/espresso-brownie-cupcakes-with-coffee-buttercream/