Espresso Brownie Cupcakes with Coffee Buttercream

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Espresso Brownie Cupcakes with Coffee Buttercream ☕🧁

Indulge in the perfect fusion of rich, fudgy chocolate and bold espresso flavors with these Espresso Brownie Cupcakes. Each bite offers an irresistible combination of deep cocoa richness and smooth coffee undertones, making these cupcakes a dream come true for chocolate and coffee lovers alike. Topped with a luscious coffee buttercream, these decadent treats are perfect for special occasions, afternoon pick-me-ups, or whenever you crave a deliciously caffeinated dessert.

Why You’ll Love This Recipe

  • Rich & Fudgy: These cupcakes have the texture of a brownie but the convenience of a cupcake.
  • Bold Coffee Flavor: Espresso powder enhances the chocolate and infuses the cupcakes with a delightful coffee aroma.
  • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to bakers of all levels.
  • Perfect for Coffee Lovers: The coffee buttercream takes these cupcakes to the next level with a smooth, creamy texture and a hint of espresso.
  • Customizable: Add mix-ins like chocolate chips or a hint of cinnamon for a unique twist.

Ingredients

For the Cupcakes:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon instant espresso powder
  • 1/4 cup milk

For the Coffee Buttercream:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 1-2 tablespoons milk

Instructions

Step 1: Prepare the Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until fully combined.
  3. Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
  4. Stir in the vanilla extract for extra depth of flavor.
  5. In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  7. Stir in the milk until the batter is smooth and evenly mixed.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Coffee Buttercream

  1. In a large mixing bowl, beat the softened butter until light and fluffy.
  2. Gradually add the powdered sugar, beating continuously until smooth and creamy.
  3. Mix in the dissolved espresso powder and 1 tablespoon of milk, blending until fully incorporated.
  4. Add more milk if needed to achieve your desired buttercream consistency.

Step 3: Assemble the Cupcakes

  1. Once the cupcakes have completely cooled, frost them generously with the coffee buttercream.
  2. For an elegant touch, sprinkle a little cocoa powder or espresso powder on top.
  3. Garnish with chocolate shavings, a drizzle of melted chocolate, or a coffee bean for a beautiful presentation.
  4. Serve and enjoy with your favorite cup of coffee!

Tips & Variations

  • Extra Mocha Flavor: Add 1/4 cup mini chocolate chips to the batter for extra richness.
  • Dairy-Free Option: Substitute dairy-free butter and milk alternatives for a lactose-free version.
  • Stronger Coffee Flavor: Increase the espresso powder in the cupcakes or buttercream for a more intense coffee taste.
  • Spiced Twist: Add a pinch of cinnamon or nutmeg to enhance the flavor profile.
  • Double Chocolate: Drizzle the cupcakes with melted chocolate for a gourmet touch.
  • Make-Ahead: Store unfrosted cupcakes in an airtight container for up to 3 days, then frost before serving.

Storage & Freezing

  • Refrigeration: Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting and serving.
  • Transporting Tip: If taking these cupcakes to an event, store them in a sturdy container to prevent the buttercream from smudging.

Enjoy these Espresso Brownie Cupcakes with a fresh cup of coffee for the ultimate indulgence. Whether for a special gathering or a personal treat, they are guaranteed to satisfy your chocolate and coffee cravings!

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