Coffee Brownie Delight (Print-Friendly Version)
# What You'll Need:
→ Cupcakes
01 -
1 teaspoon vanilla extract
02 -
1 cup granulated sugar
03 -
½ cup unsalted butter
04 -
2 large eggs
05 -
⅓ cup cocoa powder
06 -
½ cup all-purpose flour
07 -
¼ cup milk
08 -
1 tablespoon instant espresso powder
09 -
¼ teaspoon salt
→ Coffee Buttercream
10 -
½ cup unsalted butter, softened
11 -
1–2 tablespoons milk
12 -
2 cups powdered sugar
13 -
1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
# Step-by-Step Directions:
01 -
Turn your oven to 350°F (175°C) and get a muffin pan ready with cupcake liners.
02 -
Warm butter on low heat in a medium pot until melted. Remove from heat and mix in sugar until it’s smooth.
03 -
One at a time, beat the eggs in. Then mix in the vanilla extract.
04 -
In another bowl, toss together the flour, espresso powder, cocoa powder, and salt. Gradually fold this into the wet mixture until just blended.
05 -
Mix in milk until everything feels smooth and fully combined.
06 -
Spoon the batter into the cupcake liners, filling them about two-thirds full.
07 -
Pop the pan into the oven for 18-20 minutes. Check by sticking a toothpick in—a clean one means they’re done. Let the cupcakes cool down before you frost them.
08 -
Whip the softened butter in a bowl until it’s fluffy. Gradually add powdered sugar while beating, then mix in the espresso mixture and 1 tablespoon of milk. If it’s too thick, splash in another tablespoon of milk.
09 -
Spread the coffee buttercream over the cooled cupcakes and dig in.
# Helpful Notes:
01 -
Sprinkle espresso powder or finely ground coffee on top to amp up the coffee flavor.
02 -
Choose dark cocoa powder if you want a deeper, chocolatey taste.
03 -
Store these in a sealed container at room temp for two days, or refrigerate if you need them to last longer. Serve them at room temperature.