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Espresso Brownie Cupcakes with Coffee Buttercream

Espresso Brownie Cupcakes with Coffee Buttercream
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Indulge in the decadent delight of Espresso Brownie Cupcakes with Coffee Buttercream. These rich, fudgy cupcakes combine the deep flavors of chocolate and espresso to create a treat that coffee lovers will adore. Topped with a creamy coffee-infused buttercream, these cupcakes are perfect for any occasion, from casual gatherings to special celebrations. Their impressive appearance and delightful flavor will surely impress your guests. Easy to prepare, this recipe offers a unique twist on traditional desserts, making it a must-try for your next baking adventure.

Ingredients

Scale
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • â…“ cup cocoa powder
  • ¼ teaspoon salt
  • 1 tablespoon instant espresso powder
  • ¼ cup milk
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 1–2 tablespoons milk
  • Crushed chocolate-covered espresso beans
  • Cocoa powder dusting
  • Chocolate sprinkles or shavings

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Melt the butter in a medium saucepan over low heat. Remove from heat and stir in the sugar until well combined.
  3. Beat in the eggs, one at a time. Then mix in the vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder until well mixed.
  5. Gradually fold the dry ingredients into the wet mixture. Stir in the milk until smooth and combined.
  6. Divide the batter evenly into the cupcake liners, filling each about â…” full to allow room for rising.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  8. To prepare the coffee buttercream, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar while beating until smooth.
  9. Mix in the dissolved espresso powder along with one tablespoon of milk. Add extra milk if needed to achieve a silky consistency.
  10. Frost the cooled cupcakes using a piping bag for beautiful presentation. Decorate with crushed chocolate-covered espresso beans, cocoa powder dusting, or chocolate sprinkles as desired.

Nutrition

Find it online: https://recipesbypenelope.com/espresso-brownie-cupcakes-with-coffee-buttercream/