If you are a fan of rich, decadent desserts with a kick of caffeine, then you are in for a real treat with these Espresso Brownie Cupcakes with Coffee Buttercream. They combine the fudgy, chocolatey goodness of traditional brownies with the light, airy texture of cupcakes, all enhanced by the deep, robust flavor of espresso. Topped with a luscious coffee buttercream frosting, these cupcakes deliver a perfectly balanced taste experience that will delight your palate and brighten your day. Whether you’re serving them at a party or simply craving an indulgent pick-me-up, these Espresso Brownie Cupcakes with Coffee Buttercream are sure to become an instant favorite.

Espresso Brownie Cupcakes with Coffee Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to making these Espresso Brownie Cupcakes with Coffee Buttercream truly shine. Each component plays an essential role, whether it’s creating the rich chocolate base, adding depth with espresso, or crafting the silky smooth coffee-infused frosting that ties everything together.

1 cup granulated sugar: Provides sweetness and helps create a tender crumb in the cupcakes.
1/2 cup packed brown sugar: Adds moisture and a subtle molasses flavor to enhance the depth of the batter.
1/2 cup unsalted butter (melted for brownie cupcakes; softened for coffee buttercream): Adds richness and smooth texture to both the cupcakes and frosting.
2 large eggs: Bind all the ingredients together and contribute to the cupcake’s structure.
1 teaspoon vanilla extract: Lifts and complements the chocolate and coffee flavors with a warm, sweet aroma.
1/2 cup all-purpose flour: Provides the necessary structure, balancing the fudgy texture.
1/3 cup unsweetened cocoa powder: Delivers deep chocolate flavor without extra sweetness.
1/4 teaspoon salt: Enhances the overall flavor by balancing sweetness and intensifying chocolate notes.
1 teaspoon instant espresso powder: Infuses the cupcakes with a concentrated coffee flavor that pairs perfectly with chocolate.
1/2 cup semi-sweet chocolate chips: Add melty pockets of chocolate throughout the cupcakes for texture and extra indulgence.
2 cups powdered sugar: Sweetens and thickens the coffee buttercream to a beautiful, pipeable consistency.
2 tablespoons brewed coffee (cooled): Gives the frosting its signature coffee flavor and helps achieve a smooth finish.
1 teaspoon instant coffee granules (optional): Kick up the coffee intensity in the buttercream if you want a bolder taste.

How to Make Espresso Brownie Cupcakes with Coffee Buttercream

Step 1: Preheat and Prepare

Start by warming your oven to 350°F (175°C). Line a muffin tin with cupcake liners to ensure easy removal and clean presentation. This simple prep sets you up for flawless cupcakes that won’t stick or crumble when baked.

Step 2: Mix the Sugars and Butter

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter. This step ensures that your cupcakes will have the perfect balance of sweetness and moistness, laying the foundation for that fudgy brownie texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating thoroughly after each addition for a smooth, cohesive batter. Stir in the vanilla extract to bring out the richness of the chocolate and coffee flavors.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, and instant espresso powder. This mix blends the dry elements evenly, ensuring every bite is consistently delightful.

Step 5: Fold Dry into Wet Mixture

Slowly fold the dry ingredients into the wet mixture using a rubber spatula. Be gentle and avoid overmixing, which can make the cupcakes tough instead of tender and fudgy.

Step 6: Add Chocolate Chips

Gently fold in the semi-sweet chocolate chips. These little bursts of molten chocolate make every bite extra special and keep the cupcakes moist and decadent.

Step 7: Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This prevents overflow during baking while ensuring a nicely domed top perfect for frosting.

Step 8: Bake Until Done

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. This timing guarantees fudgy centers without being undercooked.

Step 9: Prepare the Coffee Buttercream

While the cupcakes cool, prepare the frosting by beating the softened butter until creamy. Gradually add powdered sugar, alternating with brewed coffee, and mix until smooth and fluffy. Stir in vanilla extract and optional instant coffee granules to enhance the bold coffee flavor.

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost them with the coffee buttercream using a piping bag or a knife. The creamy, coffee-infused frosting is the perfect finishing touch, creating a harmonious blend of brownie richness and coffee bliss.

How to Serve Espresso Brownie Cupcakes with Coffee Buttercream

Garnishes

The beauty of Espresso Brownie Cupcakes with Coffee Buttercream shines when you add simple yet elegant garnishes. Try topping each cupcake with a few chocolate shavings, a dusting of cocoa powder, or even a single coffee bean perched on top to visually celebrate the coffee flavor inside.

Side Dishes

Serve these cupcakes alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance their rich intensity. For an extra special coffee date, pair them with a fresh cup of espresso or your favorite latte to let the coffee notes sing in every bite and sip.

Creative Ways to Present

Want to elevate your presentation? Arrange the cupcakes on a rustic wooden board with scattered coffee beans and cinnamon sticks. You can also place them inside individual clear cupcake boxes tied with twine for gifting. Adding a light drizzle of melted chocolate or caramel sauce over the frosting gives an irresistible glossy finish.

Make Ahead and Storage

Storing Leftovers

If you have leftover Espresso Brownie Cupcakes with Coffee Buttercream, keep them fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, refrigeration is best but remember to bring them to room temperature before serving to enjoy the full flavor and soft texture.

Freezing

You can freeze the cupcakes without frosting by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag for up to 3 months. For best results, thaw completely before frosting. If you’ve already frosted them, freezing is still possible but may slightly affect the buttercream’s texture.

Reheating

To warm up your cupcakes and bring back their soft, fudgy feel, microwave them for 10 to 15 seconds. Avoid overdoing it to prevent drying out. This quick reheat, especially with a side of coffee, makes for a cozy and indulgent snack anytime.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

While brewed coffee adds great flavor, instant espresso powder delivers a more concentrated and intense coffee taste without adding extra liquid to the batter, which affects texture. You can use brewed coffee in the frosting, but for the batter, instant espresso powder is ideal.

Is it possible to make these cupcakes dairy-free?

Absolutely! Substitute the unsalted butter with a dairy-free alternative like coconut oil or vegan butter, and use a plant-based milk in the frosting if needed. The texture may vary slightly but the incredible coffee and chocolate flavors will still shine through.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs clinging, your cupcakes are ready. Overbaking will dry them out, so keep a close eye, especially near the end of the baking time.

Can I double the recipe for a larger batch?

Yes, this recipe scales up beautifully. Just double all the ingredients proportionally and bake in batches or use extra pans. Make sure to adjust baking time slightly if your cupcakes are larger.

What’s the best way to pipe the coffee buttercream?

Use a large star or round piping tip for a classic swirl that looks beautiful and pairs well with the rich cupcakes. If you don’t have a piping bag, a butter knife or spatula works perfectly for spreading the frosting evenly.

Final Thoughts

Making and sharing these Espresso Brownie Cupcakes with Coffee Buttercream is like giving yourself a little moment of pure joy wrapped in chocolate and coffee goodness. They’re perfect for impressing guests, brightening a dull afternoon, or simply treating yourself to something special. So pull out your mixing bowls, savor the aromas, and get ready to fall in love with every bite. Trust me, once you try these cupcakes, they’ll become a staple you’ll want to bake again and again.

Espresso Brownie Cupcakes with Coffee Buttercream Recipe

★★★★★

4.7 from 29 reviews

Author: Ethan
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the rich and decadent Espresso Brownie Cupcakes topped with a luscious coffee buttercream frosting. These cupcakes combine the deep flavors of cocoa and espresso with moist brownie-like texture, perfect for coffee lovers and chocolate enthusiasts alike.

Instructions

Preheat and Prepare: Heat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
Mix Sugars and Butter: In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until the mixture is smooth and uniform.
Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each to create a light batter. Stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, salt, and instant espresso powder until evenly mixed.
Merge Mixtures: Gradually fold the dry ingredients into the wet ingredients with a rubber spatula, mixing gently to avoid overmixing and keep cupcakes tender.
Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
Fill Cupcake Liners: Pour the batter into the liners about two-thirds full to allow room for rising during baking.
Bake the Cupcakes: Place the muffin tin in the oven and bake for 20-25 minutes, testing doneness with a toothpick inserted into the center; it should come out clean.
Prepare Buttercream: While cupcakes cool, beat softened butter in a bowl until creamy. Gradually add powdered sugar, alternating with cooled brewed coffee, until the frosting is smooth and fluffy. Stir in vanilla extract and optional instant coffee granules for enhanced coffee flavor.
Frost the Cupcakes: Once the cupcakes are completely cooled, frost them using a piping bag or a knife to achieve desired decoration.

Notes

Ensure the brewed coffee for the frosting is fully cooled before mixing to prevent melting the butter.
Do not overmix the batter to maintain cupcake moistness and tenderness.
For a stronger coffee flavor, increase the instant espresso powder slightly in the batter or add the optional instant coffee granules in the frosting.
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 30 g
Sodium: 100 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: espresso brownie cupcakes, coffee buttercream, chocolate cupcakes, espresso desserts, coffee flavored frosting