Description
Indulge your cravings with these delectable Espresso Brownie Cupcakes topped with velvety Coffee Buttercream. Bursting with rich chocolate flavor and a bold espresso kick, these moist and fudgy cupcakes are perfect for coffee aficionados and dessert lovers alike.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- 1 tablespoon instant espresso powder
- ¼ cup milk
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 1–2 tablespoons milk
- Crushed chocolate-covered espresso beans
- Cocoa powder dusting
- Chocolate sprinkles or shavings
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt the unsalted butter in a medium saucepan over low heat. Stir in granulated sugar until well combined.
- Beat in eggs one at a time, then mix in vanilla extract.
- Whisk together flour, cocoa powder, salt, and instant espresso powder in a separate bowl.
- Fold dry ingredients into the wet mixture, then stir in milk until smooth.
- Fill cupcake liners about ⅔ full with batter and bake for 18–20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with Coffee Buttercream made by beating softened butter, powdered sugar, dissolved espresso powder, and milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg