Description
Espresso brownie cupcakes deliver a rich chocolate symphony blended with bold coffee notes. Indulgent layers of intense flavor create a luxurious dessert experience you’ll savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
Liquid Ingredients:
- 1/4 cup milk
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 1/4 teaspoon salt
For the Coffee Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1/2 tablespoons milk
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and arranging cupcake liners in a muffin tin.
- Gently melt butter in a saucepan over low heat, then remove from heat and thoroughly incorporate sugar until the mixture becomes uniform.
- Introduce eggs individually, whisking after each addition, then blend in vanilla extract for enhanced flavor complexity.
- Create a dry ingredient blend by combining flour, cocoa powder, salt, and espresso powder in a separate mixing bowl, ensuring even distribution.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring carefully to maintain a smooth, consistent texture without overmixing.
- Incorporate milk into the batter, stirring until the mixture achieves a silky, homogeneous consistency.
- Distribute the batter evenly among cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean and free from raw batter.
- Allow cupcakes to cool completely, creating a perfect base for frosting.
- Whip softened butter in a large bowl until it becomes light and creamy, creating a smooth foundation for the buttercream.
- Gradually integrate powdered sugar, beating continuously to develop a silky, spreadable frosting texture.
- Dissolve espresso powder and blend with the buttercream, adding milk incrementally to achieve the desired consistency.
- Artfully frost the cooled cupcakes, transforming them into an indulgent coffee-inspired delicacy ready to be savored.
Notes
- Choose high-quality espresso powder to intensify the rich coffee flavor throughout the brownie cupcakes.
- Allow butter and eggs to reach room temperature for smoother mixing and better texture in the batter.
- For gluten-free option, substitute regular flour with almond or coconut flour to maintain the dense, fudgy brownie consistency.
- When measuring cocoa powder, use the spoon-and-level method to prevent dry, crumbly cupcakes and ensure accurate moisture balance.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 316 kcal
- Sugar: 28 g
- Sodium: 88 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg