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