Description
Espresso Brownie Cupcakes with Coffee Buttercream Perfection combine the fudgiest, richest brownie cupcake infused with bold espresso flavors, topped with smooth and velvety coffee buttercream. This dessert balances deep chocolatey richness with warm coffee intensity, perfect for special occasions or cozy indulgences.
Ingredients
Scale
Cupcake Batter Ingredients
- 1 tbsp espresso powder (or brewed espresso)
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Pinch of salt
Coffee Buttercream Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp espresso powder dissolved in 1 tbsp hot water
- 1–2 tsp heavy cream or milk (as needed for consistency)
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and brewed espresso or espresso powder dissolved in a little hot water. Gently fold in the cocoa powder, flour, and a pinch of salt until just combined, being careful not to overmix to keep the batter tender.
- Bake the Cupcakes: Divide the batter evenly into the liners, filling them about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Allow the cupcakes to cool completely on a wire rack before frosting.
- Make the Coffee Buttercream: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Dissolve espresso powder in hot water and slowly add it to the buttercream, beating until fluffy and light. Adjust consistency with a teaspoon of heavy cream or milk as needed.
- Frost the Cupcakes: Once the cupcakes have cooled, use a piping bag fitted with a star tip to pipe the coffee buttercream generously over each cupcake. For an extra touch, sprinkle with cocoa powder, espresso beans, or chocolate shavings.
Notes
- Use freshly brewed espresso for richer coffee flavor instead of just espresso powder.
- Don’t overmix the batter to keep cupcakes tender and fudgy.
- Ensure butter and eggs are at room temperature for smooth batter and frosting.
- If buttercream is too soft, chill briefly before piping.
- Check cupcakes early while baking as oven temperatures may vary.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: espresso brownie cupcakes, coffee buttercream cupcakes, coffee chocolate cupcakes, fudgy brownie cupcakes, espresso cupcakes
