Description
Espresso Brownie Cupcakes with Coffee Buttercream are a heavenly delight for coffee and dessert enthusiasts. These rich, fudgy cupcakes combine the deep flavors of chocolate and espresso, topped with a silky coffee buttercream that elevates each bite. Perfect for gatherings or satisfying a sweet craving, these cupcakes offer an indulgent treat that’s surprisingly easy to make in under an hour. Your taste buds will dance with joy as you enjoy this exquisite blend of flavors.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 tsp espresso powder
- 2 large eggs (room temperature)
- 1/2 cup all-purpose flour
- 1 cup powdered sugar
- 2 tbsp coffee extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, mix melted butter, sugar, cocoa powder, espresso powder, and eggs until smooth.
- Gently fold in the flour until just combined; avoid overmixing.
- Divide the batter evenly among cupcake liners, filling each two-thirds full. Bake for 18-20 minutes or until a toothpick comes out slightly moist.
- While cooling, beat softened butter until creamy, then gradually add powdered sugar and coffee extract until fluffy.
- Once cooled, frost each cupcake generously with the coffee buttercream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg