Description
Espresso Brownie Cupcakes with Coffee Buttercream Frosting are rich, fudgy chocolate cupcakes infused with bold espresso, topped with a smooth and creamy coffee-flavored buttercream. Combining intense chocolate and aromatic coffee flavors, this recipe offers a decadent treat that’s perfect for any occasion, easy to make in under an hour.
Ingredients
Scale
Brownie Cupcake Batter
- 1/2 cup (115g) unsalted butter
- 3/4 cup (75g) unsweetened cocoa powder
- 1 tablespoon espresso powder
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour (or gluten-free flour blend with xanthan gum for gluten-free version)
- Pinch of salt
- Optional: 1/2 cup chopped walnuts or pecans for nutty twist
- Optional: 1/4 teaspoon cinnamon or cayenne pepper for a spicy hint
Coffee Buttercream Frosting
- 1/2 cup (115g) unsalted butter, softened
- 2 to 2 1/2 cups (240-300g) powdered sugar
- 1 to 2 teaspoons instant coffee granules
- 2 to 3 tablespoons heavy cream
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even baking and easy cleanup.
- Melt Butter and Mix with Cocoa and Espresso: Gently melt the unsalted butter using a saucepan or microwave. Whisk in the unsweetened cocoa powder and espresso powder until the mixture is smooth and fully combined. This forms the rich chocolate base for the cupcakes.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture becomes light, fluffy, and aerated to help create a moist texture.
- Mix Dry Ingredients: Sift together the all-purpose flour (or gluten-free blend), and a pinch of salt to remove lumps and maintain the cupcake’s delicate crumb structure.
- Incorporate Everything: Slowly fold the chocolate mixture into the egg mixture, blending gently. Then fold in the dry ingredients until just combined, being careful not to overmix to preserve the fudgy texture. Add any optional ingredients like nuts or spices here if desired.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Remove promptly to avoid overbaking.
- Prepare the Coffee Buttercream Frosting: Beat the softened butter with powdered sugar and instant coffee granules. Gradually add heavy cream until the frosting reaches a fluffy, spreadable consistency with a bold coffee flavor.
- Frost and Decorate: Allow cupcakes to cool completely before generously piping or spreading the coffee buttercream on top. Garnish with chocolate shavings, espresso beans, or a light dusting of cocoa powder as desired.
Notes
- Use freshly brewed espresso powder for the best coffee aroma and flavor intensity.
- Do not overbake the cupcakes to maintain a fudgy center and tender texture.
- Use room temperature eggs and butter to ensure smooth and even mixing of ingredients.
- If the frosting is too soft, chill it for 15 minutes before applying to help it firm up.
- Experiment with different piping tips to create beautiful frosting designs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: espresso brownie cupcakes, coffee buttercream, fudgy chocolate cupcakes, espresso powder dessert, gluten-free cupcakes, coffee flavored frosting
