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
Scale
- 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