There’s something undeniably nostalgic about the aroma of coffee drifting through the kitchen, especially when it mingles with the rich scent of melting chocolate. These Espresso Brownie Cupcakes with Coffee Buttercream bring that cozy memory to life in each decadent bite. I still remember the first time I made them—it was a crisp Saturday morning in late October, the kind of day made for baking and wearing fuzzy socks. The leaves outside were turning gold, and I wanted a treat that felt indulgent but familiar, luxurious yet grounding. That’s how this recipe was born.
Combining the dense, fudgy texture of a brownie with the playful presentation of a cupcake, this dessert became an instant favorite. The espresso powder deepens the cocoa flavor, adding a warm, roasty richness without overwhelming the palate. And the coffee buttercream? It’s soft, silky, and whipped to perfection—just the kind of frosting that invites swirls and generous piping.
Beyond their comforting taste, these cupcakes have become a bit of a tradition in my house. We bake them for birthdays, winter potlucks, and even as thank-you gifts. They’re the kind of dessert that people remember, often asking, “What’s your secret?” The answer, of course, is love—and espresso.
Why You’ll Love This Recipe
- Rich and indulgent: These cupcakes taste like the perfect blend of mocha and brownie.
- Coffee-lover’s dream: Espresso in the batter and buttercream gives double the joy.
- Perfect texture: Soft and chewy brownie center with a creamy, fluffy topping.
- Make-ahead friendly: They store beautifully and freeze well too.
- Crowd-pleasing presentation: With piped frosting and chocolate garnish, they look bakery-made.
Espresso Brownie Cupcakes with Coffee Buttercream
Description
There’s something undeniably nostalgic about the aroma of coffee drifting through the kitchen, especially when it mingles with the rich scent of melting chocolate. These Espresso Brownie Cupcakes with Coffee Buttercream bring that cozy memory to life in each decadent bite. I still remember the first time I made them—it was a crisp Saturday morning in late October, the kind of day made for baking and wearing fuzzy socks. The leaves outside were turning gold, and I wanted a treat that felt indulgent but familiar, luxurious yet grounding. That’s how this recipe was born.
Combining the dense, fudgy texture of a brownie with the playful presentation of a cupcake, this dessert became an instant favorite. The espresso powder deepens the cocoa flavor, adding a warm, roasty richness without overwhelming the palate. And the coffee buttercream? It’s soft, silky, and whipped to perfection—just the kind of frosting that invites swirls and generous piping.
Beyond their comforting taste, these cupcakes have become a bit of a tradition in my house. We bake them for birthdays, winter potlucks, and even as thank-you gifts. They’re the kind of dessert that people remember, often asking, “What’s your secret?” The answer, of course, is love—and espresso.
Ingredients
- For the Espresso Brownie Cupcakes
-
½ cup unsalted butter
-
1 cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
½ cup all-purpose flour
-
⅓ cup cocoa powder
-
¼ tsp salt
-
1 Tbsp instant espresso powder
-
¼ cup milk
- For the Coffee Buttercream
-
½ cup unsalted butter, softened
-
2 cups powdered sugar
-
1 Tbsp instant espresso powder, dissolved in 1 Tbsp hot water
-
1–2 Tbsp milk (as needed for consistency)
- Optional Garnishes
-
Cocoa powder, for dusting
-
Chocolate curls, chips, or sprinkles
Instructions
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This recipe doesn’t rise much like fluffy cakes, so expect a brownie-like center.
Step 2: Melt Butter and Mix Base
In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the granulated sugar. This step creates that signature crackly brownie top.
Step 3: Incorporate Wet Ingredients
Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition. Stir in the vanilla extract. The mixture should now be glossy and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder. This ensures everything is evenly mixed without clumps.
Step 5: Bring It Together
Slowly stir the dry ingredients into the wet mixture until just combined. Add the milk and fold until smooth. Avoid over-mixing, as that can lead to tough cupcakes.
Step 6: Fill and Bake
Scoop the batter evenly into the prepared liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let them cool completely on a wire rack before frosting.
Step 7: Make the Coffee Buttercream
In a large bowl, beat the softened butter with an electric mixer until creamy and light. Slowly add the powdered sugar, one cup at a time, beating until fluffy. Add the dissolved espresso and 1 tablespoon of milk. Continue beating until you achieve a smooth, pipeable consistency. Add a bit more milk if needed.
Step 8: Frost and Garnish
Transfer the buttercream to a piping bag fitted with your favorite tip. Pipe generous swirls onto the cooled cupcakes. Dust with cocoa powder or top with chocolate curls if desired.
Notes
These cupcakes are best enjoyed fresh but also make a thoughtful edible gift. Use seasonal liners or festive sprinkles to fit any holiday or celebration.
INGREDIENTS YOU’LL NEED
For the Espresso Brownie Cupcakes
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ tsp salt
- 1 Tbsp instant espresso powder
- ¼ cup milk
For the Coffee Buttercream
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 Tbsp instant espresso powder, dissolved in 1 Tbsp hot water
- 1–2 Tbsp milk (as needed for consistency)
Optional Garnishes
- Cocoa powder, for dusting
- Chocolate curls, chips, or sprinkles
HOW TO MAKE ESPRESSO BROWNIE CUPCAKES
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This recipe doesn’t rise much like fluffy cakes, so expect a brownie-like center.
Step 2: Melt Butter and Mix Base
In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the granulated sugar. This step creates that signature crackly brownie top.
Step 3: Incorporate Wet Ingredients
Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition. Stir in the vanilla extract. The mixture should now be glossy and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder. This ensures everything is evenly mixed without clumps.
Step 5: Bring It Together
Slowly stir the dry ingredients into the wet mixture until just combined. Add the milk and fold until smooth. Avoid over-mixing, as that can lead to tough cupcakes.
Step 6: Fill and Bake
Scoop the batter evenly into the prepared liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let them cool completely on a wire rack before frosting.
Step 7: Make the Coffee Buttercream
In a large bowl, beat the softened butter with an electric mixer until creamy and light. Slowly add the powdered sugar, one cup at a time, beating until fluffy. Add the dissolved espresso and 1 tablespoon of milk. Continue beating until you achieve a smooth, pipeable consistency. Add a bit more milk if needed.
Step 8: Frost and Garnish
Transfer the buttercream to a piping bag fitted with your favorite tip. Pipe generous swirls onto the cooled cupcakes. Dust with cocoa powder or top with chocolate curls if desired.
HELPFUL TIPS
- Don’t skip the espresso: It doesn’t overpower the flavor—it enhances the chocolate.
- Room temperature ingredients work best: Especially the butter and eggs.
- Let cupcakes cool completely: Frosting too soon will cause buttercream to melt.
- Make the frosting ahead: You can refrigerate it for up to 3 days. Just whip again before using.
DETAILS
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
NOTES
These cupcakes are best enjoyed fresh but also make a thoughtful edible gift. Use seasonal liners or festive sprinkles to fit any holiday or celebration.
NUTRITIONAL INFORMATION (per cupcake)
Calories: 290
Fat: 14g
Carbohydrates: 38g
Sugar: 30g
Protein: 3g
Fiber: 2g
Sodium: 80mg
Cholesterol: 55mg
FREQUENTLY ASKED QUESTIONS
Can I use decaf espresso powder?
Absolutely! If you’re sensitive to caffeine, using decaf still gives the same bold flavor.
How long do these last?
Unfrosted, they last 3 days at room temperature. Frosted, keep them refrigerated for up to 5 days.
Can I double the recipe?
Yes! Just be sure to bake in batches or use two cupcake tins for even cooking.
What if I don’t have espresso powder?
You can substitute strong instant coffee, though espresso powder is more intense.
STORAGE INSTRUCTIONS
- Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerated: Frosted cupcakes last up to 5 days. Let them come to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes in a sealed bag for up to 2 months. Thaw overnight, then frost fresh.
Related Recipes
If you loved this recipe, try these too:
- Mini Espresso Cheesecakes
- Decadent Belgian Chocolate Cake
- Copycat Magnolia Bakery Cupcakes: A Nostalgic Vanilla Treat You Can Make at Home
- Irresistible Mini Lemon Blueberry Cheesecakes: A Fresh, Fruity Delight in Every Bite
Conclusion
Few desserts blend elegance and comfort as perfectly as these Espresso Brownie Cupcakes with Coffee Buttercream. They’re rich, bold, and infused with warmth—like your favorite cozy café turned into a dessert. Whether you’re treating yourself, baking for a friend, or just enjoying the scent of espresso and chocolate in the air, this recipe is sure to become a beloved favorite in your home too.
