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.
Ingredients
Scale
Brownie Cupcakes
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 1/2 cup semi-sweet chocolate chips
Coffee Buttercream Frosting
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules (optional, for stronger flavor)
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
