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Espresso Brownie Cupcakes with Coffee Buttercream

Indulge in the rich texture of brownie cupcakes topped with a creamy coffee buttercream frosting, perfect for gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Espresso Brownie Cupcakes
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed espresso, cooled
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
For the Coffee Buttercream
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp brewed coffee or espresso
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position cupcake liners in a cupcake pan.
  2. In a large mixing bowl, combine cocoa powder, granulated sugar, brown sugar, flour, salt, and baking powder. Stir until well mixed.
  3. Pour in melted butter, eggs, vanilla extract, and cooled espresso. Mix until the batter is smooth and creamy.
  4. Evenly distribute the batter into each cupcake liner, filling them about 2/3 full.
Baking
  1. Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Buttercream Preparation
  1. While the cupcakes bake, beat softened butter in a bowl until creamy.
  2. Gradually add powdered sugar, brewed coffee/espresso, and vanilla extract, mixing until fluffy and smooth.
Frosting
  1. Once the cupcakes are fully cooled, frost generously with the coffee buttercream.
  2. Garnish with sprinkles or crushed nuts if desired, serve and enjoy!

Notes

Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for a week. Freeze for up to three months. Reheat in the microwave for 10-15 seconds for a fresh taste.