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Espresso Brownie Cupcakes with Coffee Buttercream

Indulge in these rich and fudgy espresso brownie cupcakes topped with a creamy coffee buttercream frosting. Perfect for coffee lovers, these delightful cupcakes offer a perfect combination of brownie decadence and smooth coffee flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 muffin tin
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 piping bag (optional)

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1/4 cup hot water
  • 1/2 cup unsalted butter softened for frosting
  • 2 cups powdered sugar
  • 2 tablespoons brewed coffee cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder optional, for extra coffee flavor

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until combined.
  • Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and salt.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, and instant espresso powder.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  • Dissolve the instant espresso powder in hot water and then fold it into the batter until fully incorporated.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.
  • While the cupcakes cool, prepare the coffee buttercream frosting. In a mixing bowl, beat the softened butter until creamy.
  • Gradually mix in the powdered sugar and beat until fluffy. Add the brewed coffee, vanilla extract, and optional instant espresso powder, and mix until smooth and creamy.
  • Once the cupcakes are completely cooled, frost them generously with the coffee buttercream using a piping bag or a knife.
  • Serve and enjoy your espresso brownie cupcakes with coffee buttercream!

Notes

For a more intense coffee flavor, you can add an extra tablespoon of brewed coffee to the frosting.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can also add chocolate chips or nuts to the brownie batter for added texture.