Dreamy Espresso Brownie Cupcakes with Coffee Buttercream Recipe

Something magical happens when rich chocolate meets intense espresso in these decadent brownie cupcakes that will make your taste buds dance.

Layers of deep cocoa and robust coffee create an irresistible harmony of flavors.

Compact yet incredibly moist, these treats blend the best of brownies and cupcakes into one sublime dessert.

Dark chocolate provides a luxurious base while espresso adds a sophisticated edge that transforms an ordinary sweet into something extraordinary.

Smooth coffee buttercream crowns each miniature cake with a silky, aromatic finish that complements the fudgy interior.

Each bite promises a delightful journey through intense chocolate and bold coffee notes.

Let your kitchen become a playground of deliciousness and indulge in these irresistible espresso brownie cupcakes that are sure to become your new favorite dessert.

FAQs

• Can I use instant coffee instead of espresso powder?

Yes, you can substitute instant coffee for espresso powder. Use the same amount, but the flavor will be slightly less intense.

• How do I know if the brownies are perfectly baked?

Insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs but no wet batter, the cupcakes are done. They should look set but not dried out.

• What type of cocoa powder works best for this recipe?

Dutch-processed cocoa powder gives the richest chocolate flavor and darker color. Natural unsweetened cocoa powder also works well, but will result in a slightly lighter brownie texture.

• Can I make these cupcakes without a piping bag?

Absolutely! You can use a regular knife or offset spatula to spread the buttercream. For a rustic look, use the back of a spoon to create swirls on top of the cupcakes.

Key Reasons Espresso Brownie Cupcakes Deserve a Spot on Your Table

• Whip Up Decadent Delights: These espresso brownie cupcakes blend rich chocolate and coffee flavors, creating an irresistible dessert that satisfies serious sweet cravings.
• Master Easy Baking Skills: The straightforward recipe requires basic baking techniques, making it perfect for home bakers of all skill levels who want to impress without complicated steps.
• Customize Your Treat: Versatile toppings and decoration options let you personalize each cupcake, turning a simple dessert into a stunning presentation for parties or special gatherings.
• Coffee Lover's Dream: Intense espresso notes woven through both the brownie base and buttercream frosting make these cupcakes a heavenly indulgence for caffeine enthusiasts.

Espresso Brownie Cupcakes Ingredients

Main Ingredients:

• Butter: Rich base for deep flavor.
• Sugar: Adds sweetness to the cupcakes.
• Eggs: Provide structure and richness.
• Milk: Ensures moist texture.
• Vanilla Extract: Enhances overall flavor.

• All-Purpose Flour: Provides structure for cupcakes.
• Cocoa Powder: Delivers intense chocolate taste.
• Espresso Powder: Deepens chocolate flavor.
• Salt: Balances sweetness.

• Butter: Creamy base for frosting.
• Powdered Sugar: Creates smooth, sweet frosting.
• Espresso Powder: Adds coffee intensity.
• Milk: Adjusts buttercream consistency.

Espresso Brownie Cupcakes with Coffee Buttercream

Step 1: Prepare Baking Environment

Warm up the oven to 350°F and arrange cupcake liners in a muffin tin. This sets the stage for your delicious chocolate adventure.

Step 2: Create Buttery Base

Gently melt butter in a saucepan over low heat. Remove from stove and blend in sugar until the mixture looks smooth and glossy.

Step 3: Incorporate Wet Ingredients

Crack eggs into the butter mixture one at a time, stirring thoroughly after each addition. Splash in vanilla extract for an extra flavor boost.

Step 4: Mix Dry Components

• All-purpose flour
• Cocoa powder
• Salt
• Espresso powder

Whisk these ingredients until they’re perfectly blended.

Step 5: Combine Mixtures

Gradually fold dry ingredients into wet mixture. Pour in milk and stir until the batter becomes silky and uniform.

Step 6: Fill Cupcake Liners

Distribute batter evenly into cupcake liners, filling each about two-thirds full. This ensures perfect rising and beautiful cupcake shapes.

Step 7: Bake to Perfection

Slide muffin tin into the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick – it should come out clean. Allow cupcakes to cool completely.

Step 8: Whip Up Coffee Buttercream

Beat softened butter in a large bowl until it becomes creamy and light.

Step 9: Create Smooth Frosting

Gradually add powdered sugar, beating continuously until the mixture looks smooth and fluffy.

Step 10: Flavor the Buttercream

Dissolve espresso powder and mix into the buttercream. Add milk to achieve a silky, spreadable consistency.

Step 11: Decorate Cupcakes

Use a piping bag to frost cooled cupcakes. Get creative with toppings like chocolate shavings or coffee beans for an extra touch of elegance.

Cupcake Tips for Espresso Brownies with Rich Coffee Cream

• Select Fresh Espresso Powder: Use high-quality, freshly ground espresso powder for the most intense coffee flavor in both the brownie batter and buttercream.
• Prevent Overbaking: Check cupcakes early and remove from oven when a toothpick comes out with a few moist crumbs to ensure a rich, fudgy texture.
• Smooth Buttercream Technique: Sift powdered sugar before adding to butter to prevent lumps and create an ultra-smooth, creamy frosting.
• Chill for Stronger Flavor: Let cupcakes sit in the refrigerator for an hour after frosting to help the coffee flavors meld and intensify.
• Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before mixing to help ingredients combine more evenly and create a better texture.

Storing Espresso Brownie Cupcakes with Coffee Frosting

• Store frosted cupcakes in a sealed container for up to 3 days. Place parchment paper between layers to prevent buttercream from sticking.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer bag. Keep frozen for 2-3 months. Thaw at room temperature for 1-2 hours before frosting.
• Keep coffee buttercream in a sealed container in the refrigerator for 5-7 days. Bring to room temperature and re-whip before using.
• Warm refrigerated cupcakes at room temperature for 15-20 minutes. Avoid microwave to prevent buttercream from melting or cupcakes becoming dry.

What Goes with Espresso Brownie Cupcakes

• Pair Espresso-Rich Dessert Wine: Select a sweet, fortified wine like Pedro Ximénez sherry that complements the intense coffee and chocolate flavors, creating a luxurious dessert experience.
• Create Creamy Coffee Companion: Serve a smooth, cold brew coffee or affogato alongside the cupcakes to enhance the espresso notes and provide a refreshing contrast to the rich buttercream.
• Elevate with Nutty Liqueur: Offer a small shot of hazelnut or almond liqueur like Frangelico, which adds depth and nutty complexity that beautifully matches the chocolate and coffee undertones.
• Boost with Chocolate Nibbles: Accompany the cupcakes with dark chocolate truffles or chocolate-covered espresso beans to intensify the dessert's decadent coffee and chocolate profile.

Espresso Cupcake Flavor Swaps

• Gluten-Free Espresso Brownie Cupcakes: Replace wheat flour with almond or gluten-free flour blend to create a celiac-friendly version without compromising rich chocolate flavor.
• Vegan Coffee Cupcake Alternative: Swap eggs with mashed bananas or flax eggs, use plant-based butter substitute, and select dairy-free milk to craft a completely animal-product-free dessert.
• Low-Sugar Espresso Brownie Option: Substitute regular sugar with monk fruit sweetener or stevia, reducing overall calorie content while maintaining decadent coffee-infused taste profile.
• Keto-Friendly Chocolate Cupcake Adaptation: Use coconut flour instead of traditional flour, replace sugar with erythritol, and incorporate almond flour to create a low-carb, high-fat dessert perfect for ketogenic diet followers.

Espresso Brownie Cupcakes with Coffee Buttercream Recipe

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• Total Time: 50 minutes
• Yield: 12 1x

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Description

Luxurious espresso brownie cupcakes blend rich chocolate and bold coffee flavors into an irresistible dessert sensation. Silky smooth buttercream crowns these indulgent treats, promising a delightful escape that coffee enthusiasts will savor with pure bliss.

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Ingredients

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Main Ingredients:

• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder

Liquid Ingredients:

• 1/4 cup milk
• 1 teaspoon vanilla extract

Seasoning and Flavor Enhancers:

• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder

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Instructions

1. Warm the oven to a moderate temperature and prepare a muffin tin with protective paper liners.
2. Gently liquefy butter in a saucepan over minimal heat, then incorporate sugar thoroughly until completely merged.
3. Introduce eggs individually, ensuring complete integration after each addition, then infuse with aromatic vanilla extract.
4. Create a powdery mixture by whisking flour, cocoa, salt, and finely ground espresso powder in a separate vessel.
5. Delicately incorporate the dry ingredients into the liquid foundation, stirring smoothly and introducing milk for a silken texture.
6. Distribute the rich batter evenly across cupcake cavities, filling approximately two-thirds of each compartment.
7. Allow cupcakes to transform in the heated environment for approximately 20 minutes, confirming doneness through a clean toothpick test.
8. Permit cupcakes to cool completely, releasing internal moisture and achieving optimal temperature for frosting.
9. Whip softened butter in a spacious mixing bowl until achieving a light, creamy consistency.
10. Progressively blend powdered sugar, creating a smooth, velvety buttercream base.
11. Dissolve additional espresso powder into the mixture, adjusting liquid volume to achieve desired frosting consistency.
12. Transfer buttercream into a decorative piping apparatus and elegantly adorn the cooled cupcake surfaces.
13. Embellish with optional garnishes for visual and gustatory enhancement.

Notes

• Ensure butter is completely melted and cooled before mixing to prevent scrambling eggs and maintain smooth batter texture.
• Sift dry ingredients to eliminate cocoa powder lumps and create a more uniform, silky brownie cupcake base.
• Use freshly brewed espresso or high-quality instant espresso powder for maximum rich coffee flavor in both cupcakes and buttercream.
• For gluten-free version, substitute all-purpose flour with almond or gluten-free baking blend, maintaining same measurement proportions.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 170
• Sugar: 10 g
• Sodium: 70 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg