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Espresso Brownie Cupcakes with Coffee Buttercream

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Indulge in these Espresso Brownie Cupcakes topped with a creamy coffee buttercream, a delightful twist on classic brownies.

Ingredients

Scale
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 tablespoon instant espresso powder
  • ¼ cup milk
  • For the Coffee Buttercream:
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 1–2 tablespoons milk
  • Optional toppings: Crushed chocolate-covered espresso beans, cocoa powder dusting, chocolate sprinkles or shavings

Instructions

  1. Preheat your oven to 350°F (175°C) and line a standard muffin pan with cupcake liners.
  2. Melt the butter in a medium saucepan over low heat, then remove from heat and let cool slightly.
  3. Add sugar and whisk in the eggs, one at a time, followed by the vanilla extract.
  4. Sift together the flour, cocoa powder, salt, and espresso powder in a separate bowl.
  5. Incorporate the dry ingredients into the wet mixture slowly, folding gently.
  6. Add the milk and mix until just combined.
  7. Fill each cupcake liner about ¾ full with batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
  9. Cool the cupcakes in the pan for a few minutes, then transfer to a wire rack to cool completely.
  10. Make the buttercream by beating softened butter until creamy, then gradually adding powdered sugar and the espresso mixture.
  11. Frost the cooled cupcakes and garnish as desired.

Notes

To make a vegan version, substitute the eggs with flax eggs and use almond milk for the buttercream.

Nutrition

Keywords: brownies, cupcakes, coffee dessert, chocolate dessert

Find it online: https://mapleladle.com/espresso-brownie-cupcakes-coffee-buttercream/