Description

These decadent Cupcakes Espresso Brownie with Coffee Buttercream represent the pinnacle of home baking for any coffee lover. They have a dense, fudgy texture of a high-end brownie combined with the airy lift of a classic cupcake.

Ingredients

Scale

8 oz Dark Chocolate (70% Cacao), finely chopped
1/2 cup Unsalted European Butter
1 cup Granulated Sugar
2 Large Eggs, room temperature
2 tablespoons Espresso Powder, divided
3/4 cup All-Purpose Flour
1/4 cup Dutch-Processed Cocoa
1 cup Unsalted Butter, softened
2.5 cups Powdered Sugar, sifted
2 tablespoons Heavy Cream

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Instructions

Preheat your oven to 350°F (175°C) and line a standard muffin tin with parchment liners
Melt the chopped dark chocolate and 1/2 cup of butter using a double boiler while stirring constantly
In a separate bowl, whisk the eggs and granulated sugar vigorously for about 3 minutes until pale and ribbony
Slowly pour the cooled chocolate mixture into the egg mixture while whisking to avoid scrambling the eggs
Sift the flour, cocoa powder, and a pinch of salt into the wet ingredients and fold gently until no white streaks remai
Portion the batter into the muffin cups, filling them about 3/4 full, and bake for 18-22 minutes
Let them cool completely before preparing the frosting
Cream the softened 1 cup of butter for 5 minutes until light and fluffy, then gradually add sifted powdered sugar
Dissolve the remaining 1 tablespoon of espresso powder into the heavy cream and add to the frosting, then beat on high until fluffy
Use a piping bag to frost each cooled cupcake

Notes

Over-baking can lead to dry cupcakes; remove from the oven when a toothpick comes out with a few moist crumbs.

Sift your powdered sugar for a smoother buttercream texture.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 345 kcal
Sugar: 28g
Sodium: 120mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg