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Espresso Brownie Cupcakes with Coffee Buttercream Frosting

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Rich, fudgy brownie cupcakes infused with bold espresso and topped with a silky coffee buttercream frosting. Perfect for brunch, dessert, or any coffee lover’s celebration.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (135g) semisweet chocolate chips
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • For the Coffee Buttercream Frosting:
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 2 teaspoons instant espresso powder, dissolved in 1 tablespoon milk or cream
  • 1–2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a microwave-safe bowl, melt butter and chocolate chips in 30-second bursts, stirring between each, until smooth and glossy (about 1 to 1 1/2 minutes). Let cool slightly.
  3. In a small bowl, dissolve instant espresso powder in hot water. Stir until completely dissolved.
  4. In a large mixing bowl, whisk together granulated sugar, brown sugar, and eggs until pale and slightly thickened (about 1 minute). Add vanilla and cooled melted chocolate mixture, whisking until smooth.
  5. Pour dissolved espresso into the batter and blend until fully incorporated.
  6. In a separate bowl, whisk flour, cocoa powder, salt, and baking powder. Gently fold into the wet mixture with a spatula until just combined.
  7. Spoon batter evenly into prepared liners, filling each about 3/4 full.
  8. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream: Dissolve espresso powder in milk or cream. In a large bowl, beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, beating well between additions. Pour in espresso-milk mixture, vanilla, and salt. Beat on medium-high for 2–3 minutes, until light and fluffy. Adjust texture with more milk or sugar as needed.
  10. Transfer buttercream to a piping bag fitted with a star tip (or use a zip-top bag). Pipe generous swirls onto each cooled cupcake. Optionally, sprinkle cocoa powder or instant coffee granules on top.

Notes

For gluten-free cupcakes, substitute all-purpose flour with a 1:1 gluten-free blend. Dairy-free options include vegan butter and non-dairy milk. Do not overmix the batter for fudgy texture. Always cool cupcakes completely before frosting. Cupcakes can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: espresso brownie cupcakes, coffee buttercream, chocolate cupcakes, coffee dessert, easy cupcake recipe, brunch dessert, fudgy brownies, espresso cupcakes

Find it online: https://magnetmeal.com/espresso-brownie-cupcakes-recipe-easy-coffee-buttercream-frosting/