Description
Indulgent Espresso Brownie Cupcakes topped with rich coffee buttercream frosting, perfect for coffee lovers and dessert enthusiasts.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips
- 1 cup brewed espresso or strong coffee
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 2 tablespoons coffee or espresso
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Mix the cocoa powder, granulated sugar, brown sugar, and melted butter until well combined.
- Add the eggs and vanilla extract; mix until smooth. Stir in salt and flour until just combined. Fold in chocolate chips and brewed espresso.
- Divide the brownie batter among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Beat the unsalted butter for the frosting until creamy. Gradually add powdered sugar and coffee, mixing until fluffy.
- Frost the cooled cupcakes with the coffee buttercream and enjoy!
Notes
For a vegan version, use flax eggs and dairy-free butter substitutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg