Description
Looking for the best brownie cupcake idea? These easy espresso brownie cupcakes are quick, rich, and perfect for coffee lovers! Simple to make with healthy ingredients and bold flavor, they’re the best pick for birthdays, brunch, or an easy dessert. Save this delicious espresso treat for your next baking session!
Ingredients
Scale
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar (for frosting)
- ½ cup unsalted butter (for frosting)
- 2 tsp instant espresso, dissolved
- 2–3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk flour, cocoa, espresso powder, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs and vanilla, mix well.
- Slowly add dry ingredients to the wet mix until just combined.
- Fill liners ¾ full and bake for 18–22 minutes. Let cool completely.
- For frosting, beat butter until smooth, add powdered sugar and dissolved espresso.
- Mix in cream until frosting is fluffy. Pipe onto cooled cupcakes and top as desired.
Notes
- Use dark chocolate chips in batter for extra richness.
- Double espresso for stronger flavor.
- Store unfrosted cupcakes at room temp up to 2 days.
- Freeze cupcakes without frosting up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 22g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg