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Espresso Brownie Cupcakes

Indulge in these rich and decadent Espresso Brownie Cupcakes, featuring a chocolate base infused with espresso and a creamy espresso frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 cup unsalted butter Melted
  • 2 cups granulated sugar
  • 4 large eggs Add one at a time
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso powder
For the frosting
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon espresso powder
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, melt the butter and stir in the granulated sugar until well combined.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fill the cupcake liners about 2/3 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cupcakes to cool completely.
Frosting
  1. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and mix until smooth.
  2. Add the heavy cream, espresso powder, and vanilla extract, beating until fluffy.
  3. Frost the cooled cupcakes and serve.

Notes

Cool the cupcakes completely before frosting to avoid melting the frosting. Garnish with a sprinkle of espresso powder or cocoa nibs for extra flair.