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Espresso Brownie Cupcakes with Coffee Buttercream

Espresso Brownie Cupcakes with Coffee Buttercream

These rich and decadent espresso brownie cupcakes are topped with a smooth and creamy coffee buttercream, offering the perfect balance of chocolate and coffee flavors. Ideal for coffee lovers, these cupcakes make for a delightful dessert or afternoon treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 muffin tin (12-cup)
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 toothpick for testing doneness

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup unsalted butter Melted for brownie cupcakes; softened for coffee buttercream.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon instant espresso powder
  • ½ cup semi-sweet chocolate chips
  • ½ cup unsalted butter Softened for coffee buttercream.
  • 2 cups powdered sugar
  • 2 tablespoons brewed coffee Cooled.
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules Optional, for stronger flavor.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together granulated sugar, brown sugar, and melted butter until well combined.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • In another bowl, whisk together flour, cocoa powder, salt, and instant espresso powder.
  • Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  • Gently fold in the semi-sweet chocolate chips.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cupcakes cool, prepare the coffee buttercream. In a mixing bowl, beat the softened butter until creamy.
  • Gradually add powdered sugar, alternating with brewed coffee, and mix until smooth and fluffy. Stir in vanilla extract and instant coffee granules if desired.
  • Once the cupcakes have cooled completely, frost them with the coffee buttercream using a piping bag or a knife.

Notes

For extra texture, consider adding nuts or chocolate chunks to the brownie cupcake batter.
Store leftovers in an airtight container for up to 3 days at room temperature.
You can also decorate the cupcakes with chocolate shavings or coffee beans for an elegant touch.