Espresso Brownie Cupcakes – Coffee Buttercream Perfection
If chocolate and coffee had a love child, it would be this recipe.
These Espresso Brownie Cupcakes are fudgy, rich, and intensely chocolatey, with a coffee buttercream that balances the deep cocoa flavors with creamy, smooth sweetness. Perfect for brunch, dessert, or impressing guests at a dinner party.
Every bite is a little decadent, a little bold, and entirely irresistible.
Why You’ll Love This Recipe
- Brownie-like texture that’s moist and dense
- Subtle espresso flavor enhances chocolate
- Soft, creamy coffee buttercream frosting
- Great for gifts, parties, or special desserts
- Easy to make in one baking session
Ingredients
Brownie Cupcakes
- ½ cup (115g) unsalted butter
- 4 oz (115g) semisweet chocolate, chopped
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup (65g) all-purpose flour
- 1 tbsp instant espresso powder
Coffee Buttercream
- ½ cup (115g) unsalted butter, softened
- 1½ cups (180g) powdered sugar
- 1 tsp instant espresso dissolved in 1 tsp hot water
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt butter and chopped chocolate together over a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Whisk in sugar until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gently fold in flour, salt, and espresso powder until just combined.
- Divide batter evenly into cupcake liners (about 2/3 full).
- Bake 18–20 minutes or until a toothpick inserted comes out with a few moist crumbs. Do not overbake. Cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar.
- Mix in dissolved espresso and vanilla. Add cream/milk 1 tbsp at a time until smooth and spreadable.
- Pipe or spread buttercream over cooled cupcakes. Optionally, dust with cocoa powder or chocolate shavings.
Tips for Perfect Espresso Brownie Cupcakes
- Use high-quality chocolate for deeper flavor
- Don’t overmix flour to keep cupcakes fudgy
- Espresso powder intensifies chocolate without making cupcakes bitter
- Cool cupcakes completely before frosting to prevent melting
Serving Ideas
- Party dessert platter
- Afternoon coffee pairing
- Birthday cupcake tray
- Gift in cupcake boxes
- Dessert for dinner parties
Storage
- Store in airtight container at room temperature: 2 days
- Refrigerate: up to 5 days
- Freeze unfrosted cupcakes: 2 months
Espresso Brownie Cupcakes
Fudgy chocolate brownie cupcakes infused with espresso, topped with creamy coffee buttercream, perfect for desserts, parties, or gifts.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- Melt butter and chopped chocolate together until smooth. Let cool slightly.
- Whisk in sugar, then add eggs one at a time. Stir in vanilla.
- Fold in flour, salt, and espresso powder until just combined.
- Divide batter into liners, 2/3 full, and bake 18–20 minutes. Cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar.
- Mix in dissolved espresso and vanilla. Add cream until smooth.
- Pipe or spread buttercream over cooled cupcakes. Serve.
Notes
For extra decoration, dust cupcakes with cocoa powder or chocolate shavings. Store in airtight container for up to 5 days.
