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Espresso Brownie Cupcakes

Fudgy chocolate brownie cupcakes infused with espresso, topped with creamy coffee buttercream, perfect for desserts, parties, or gifts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Brownie Cupcakes
  • 0.5 cup unsalted butter
  • 4 oz semisweet chocolate chopped
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 0.5 cup all-purpose flour
  • 1 tbsp instant espresso powder
Coffee Buttercream
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp instant espresso dissolved in hot water
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk

Equipment

  • Mixing bowls
  • Muffin tin
  • Cupcake liners
  • Double boiler or microwave-safe bowl
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. Melt butter and chopped chocolate together until smooth. Let cool slightly.
  3. Whisk in sugar, then add eggs one at a time. Stir in vanilla.
  4. Fold in flour, salt, and espresso powder until just combined.
  5. Divide batter into liners, 2/3 full, and bake 18–20 minutes. Cool completely.
  6. For frosting, beat softened butter until creamy. Gradually add powdered sugar.
  7. Mix in dissolved espresso and vanilla. Add cream until smooth.
  8. 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.