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Espresso Brownie Cupcakes – Coffee Buttercream Perfection

Espresso Brownie Cupcakes – Coffee Buttercream Perfection
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Delight in rich Espresso Brownie Cupcakes – Coffee Buttercream Perfection, combining the bold, aromatic flavor of espresso with the fudgy, moist texture of brownies, all topped with a smooth, coffee-infused buttercream frosting. Perfect for coffee lovers and chocolate aficionados seeking a decadent yet easy-to-make dessert that impresses at any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons espresso powder
  • 1 teaspoon baking powder
  • Pinch of salt

Batter Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Coffee Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 teaspoon espresso powder dissolved in 1 tablespoon hot water
  • 2–3 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. Gather and measure all ingredients precisely for perfect results.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, and salt in a bowl to ensure even distribution and prevent clumps.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the melted butter and granulated sugar until well combined. Add eggs one at a time, whisking after each addition, then stir in vanilla extract for a fragrant base.
  4. Bring the Batter Together: Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing to keep the cupcakes tender and moist.
  5. Bake the Cupcakes: Divide the batter evenly into the lined cupcake tins and bake for 18–20 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
  6. Prepare the Coffee Buttercream: While cupcakes cool, beat softened butter on medium speed until fluffy. Gradually add powdered sugar, salt, and espresso powder dissolved in hot water. Add heavy cream a little at a time to reach desired consistency.
  7. Frost and Decorate: Once cupcakes are completely cooled, pipe or spread the coffee buttercream generously on top. Optionally garnish with chocolate shavings or a dusting of espresso powder.

Notes

  • Use fresh espresso powder for the most potent and vibrant coffee flavor.
  • Do not overbake; remove cupcakes as soon as a toothpick comes out mostly clean to retain fudgy texture.
  • Use room temperature eggs and butter for smoother blending and better texture.
  • Chilling the batter for 20 minutes before baking can create a denser, brownie-like crumb.
  • Use a piping tip (star or round) for professional frosting swirls that hold their shape.

Nutrition

Keywords: espresso brownies, coffee cupcakes, brownie cupcakes, coffee buttercream, chocolate coffee dessert

Find it online: https://recipesemilly.com/espresso-brownie-cupcakes-coffee-buttercream-perfection/