12 servings

Espresso Brownie Cupcakes with Coffee Buttercream

Recipe by: True Taste Buds

These intensely fudgy espresso brownie cupcakes are a coffee lover's absolute dream, delivering the perfect balance of deep dark chocolate and bold roasted espresso in every single bite.

★★★★★ 4.59 from 362 votes
PREP TIME 20 mins
COOK TIME 20 mins
TOTAL TIME 40 mins
SERVINGS 12
Espresso Brownie Cupcakes with Coffee Buttercream

Ingredients

  • 1/2 cup Unsalted butter, melted
  • 1 cup Granulated sugar
  • 2 large Eggs, room temperature
  • 2 teaspoons Vanilla extract, divided
  • 1/2 cup Unsweetened cocoa powder
  • 2 tablespoons Espresso powder, divided
  • 1/2 cup All-purpose flour
  • 1/4 teaspoon Kosher salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 cup Unsalted butter, softened
  • 3 cups Powdered sugar
  • 1 tablespoon Espresso powder (reserved from divided amount)
  • 2 tablespoons Heavy cream, warm
  • 1 teaspoon Vanilla extract (reserved from divided amount)
  • 1/8 teaspoon Sea salt
  • 12 Chocolate covered espresso beans
  • 1 tablespoon Cocoa powder, for dusting

Instructions

  1. Preheat the Oven and Prep the Muffin Tin: Heat the oven to 350F. Line a standard 12-cup tin with paper liners.
  2. Melt the Butter and Combine with the Sugars: Pour the hot melted butter over the granulated sugar. Whisk everything together until fully blended and it looks like wet sand.
  3. Whisk in the Eggs and Vanilla Extract: Add the eggs one at a time to the bowl. Mix vigorously until the batter looks glossy and slightly paler in color.
  4. Sift and Fold in the Dry Ingredients and Espresso Powder: Sift the cocoa powder, flour, salt, and espresso powder over the wet mix. Gently fold it all together until just combined.
  5. Divide the Brownie Batter into the Cupcake Liners: Spoon the thick batter evenly into the prepared muffin tin. Fill each liner about two-thirds full so they have room to rise.
  6. Bake to Fudgy Perfection and Cool Completely: Bake for 18 to 22 minutes until the edges are completely set. Let them rest in the pan before carefully moving to a wire rack.
  7. Dissolve the Espresso Powder for the Frosting: Mix warm heavy cream and espresso powder in a small bowl. Stir until the dark granules vanish completely.
  8. Whip the Softened Butter and Powdered Sugar: Beat the softened butter on medium speed until light and creamy. Slowly add powdered sugar until it forms a thick frosting base.
  9. Blend in the Espresso Mixture for a Silky Buttercream: Pour in the espresso cream and a splash of vanilla extract. Whip on high until it feels incredibly light and fluffy.
  10. Pipe the Frosting and Top with Garnishes: Pipe large gorgeous swirls onto the fully cooled cupcakes. Finish them off with a single chocolate covered espresso bean.

Notes

Tip: Whisking the eggs well creates that shiny crackly top we all love on a classic brownie. Tip: Cupcakes will sink slightly in the middle as they cool, creating the perfect little nest for your coffee buttercream. Make ahead: Store frosted cupcakes in an airtight container in the fridge for up to four days. Unfrosted brownie bases can be frozen for up to three months.

Nutrition

Calories: 380 | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 150mg | Fiber: 2g | Sugar: 35g