There’s something about the smell of coffee and chocolate together that stops me in my tracks. It takes me back to early mornings in our Texas kitchen, where my mamá would brew a pot of strong café while I whisked cocoa into warm butter for brownies. Years later, working in a little Paris patisserie, I learned the trick that transforms a good brownie into a showstopper—just a touch of espresso.
These Espresso Brownie Cupcakes are my go-to when I need a treat that’s indulgent yet portable. They’ve got the fudgy heart of a brownie, the tidy charm of a cupcake, and that deep coffee note that makes chocolate taste like it’s wearing its Sunday best.
What Are Espresso Brownie Cupcakes?
Espresso Brownie Cupcakes are a hybrid dessert that combines the texture of brownies with the shape and serving ease of cupcakes. They’re baked in a muffin tin, so each one has those irresistible chewy edges, but the center stays tender and rich. Espresso (or espresso powder) is added to the batter, amplifying the chocolate flavor without overwhelming it.
Why You’ll Love These Espresso Brownie Cupcakes
- Deep, decadent flavor from the perfect coffee-chocolate marriage.
- Individual portions that make serving easy and mess-free.
- Chewy edges + fudgy center in every single cupcake.
- Customizable toppings—coffee buttercream, ganache, or even a dusting of powdered sugar.
- Make-ahead friendly for parties, bake sales, or cozy weekends.
Tips for Making the Best Espresso Brownie Cupcakes
- Use high-quality cocoa powder for the richest chocolate flavor.
- Don’t overmix once you add the flour—overmixing can make them dense.
- Underbake slightly for that perfect fudgy center.
- Cool before frosting so your buttercream stays put.
How to Make Espresso Brownie Cupcakes
Ingredients
- 1 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon espresso powder (or 1 shot strong espresso, cooled)
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Coffee Buttercream (optional):
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon espresso (or 2 teaspoons espresso powder dissolved in 1 tbsp milk)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla and espresso powder.
- Sift in cocoa powder, flour, baking powder, and salt. Gently fold with a spatula until just combined.
- Divide batter evenly among cupcake liners, filling each about 3/4 full.
- Bake for 18–22 minutes, until tops are set and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely before frosting.
- Make buttercream: Beat butter until creamy, gradually add powdered sugar, then espresso and vanilla. Pipe or spread onto cooled cupcakes.
You Must Know
- Espresso makes chocolate taste more chocolaty—without making the cupcakes taste like coffee cake.
- Using both brown and white sugar gives a moist, chewy crumb.
- Baking in cupcake form gives you perfect brownie edges every time.
Top Tips for Perfecting Your Espresso Brownie Cupcakes
- For extra shine on the tops, whisk the eggs and sugar for 3–4 minutes until pale before adding butter.
- Swap espresso powder for strong brewed coffee, but reduce other liquid slightly.
- Add chocolate chips to the batter for double the indulgence.
Storing and Reheating Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 5 days—bring to room temp before eating.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight before frosting.
Helpful Notes
- If you’re using brewed espresso, cool it completely before adding to the batter.
- Avoid overbaking—they’ll continue to set as they cool.
- Coffee buttercream can be made up to 3 days ahead and stored in the fridge.
Tips from Well-Known Chefs
- Jacques Torres: Always use the best cocoa you can afford—it’s the foundation of your flavor.
- Ina Garten: Espresso and chocolate are flavor friends—don’t skip the coffee!
- Claire Saffitz: A slightly underdone brownie is a happy brownie.
Common Mistakes to Avoid
- Overbaking (leads to dry cupcakes).
- Using cold eggs (can cause uneven texture).
- Skipping the espresso (you’ll lose depth in the chocolate flavor).
FAQs
(From earlier section—already optimized for PAA-style queries.)
Conclusion
Espresso Brownie Cupcakes are that rare dessert that feels both sophisticated and comforting. They’re the treat I make when I want to spoil my kids after a long week, or when a friend needs a little edible cheer. Whether you serve them plain or topped with luscious coffee buttercream, they’re guaranteed to disappear fast.
Print
Espresso Brownie Cupcakes
- Total Time: 35
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Espresso Brownie Cupcakes are rich, fudgy, and infused with a hint of espresso to deepen the chocolate flavor. Perfect for coffee lovers and ideal for parties or a cozy afternoon treat.
Ingredients
- 1 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon espresso powder (or 1 shot strong espresso, cooled)
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Coffee Buttercream (optional):
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon espresso (or 2 tsp espresso powder dissolved in 1 tbsp milk)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each. Stir in vanilla and espresso powder.
- Sift in cocoa powder, flour, baking powder, and salt. Fold until just combined.
- Divide batter evenly among cupcake liners, filling each about 3/4 full.
- Bake 18–22 minutes, until tops are set and a toothpick comes out with moist crumbs.
- Cool completely before frosting.
- For buttercream: Beat butter until creamy, gradually add powdered sugar, then espresso and vanilla. Pipe onto cupcakes.
Notes
Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 27
- Sodium: 160
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 75
Keywords: espresso brownie cupcakes, coffee dessert, fudgy cupcakes, coffee buttercream
