Espresso Brownie Cupcakes with Coffee Buttercream

by Sophia

There are desserts that satisfy a sweet tooth… and then there are desserts that absolutely blow your mind. These Espresso Brownie Cupcakes with Coffee Buttercream fall squarely into the second category. If you’re someone who lives for the rich taste of chocolate and the bold aroma of coffee, trust me—this one’s for you.

I made a batch of these cupcakes last weekend when a few friends dropped by for an impromptu coffee chat. What started as a casual afternoon turned into an entire vibe, complete with “Where did you buy these?” and “You made these??” kinds of reactions. Yep, they’re that good. Fudgy like a brownie, smooth like a cupcake, and topped with a silky espresso buttercream that’s basically a caffeine hug. I may never make plain chocolate cupcakes again.

Before we dive into the recipe, here’s what makes these cupcakes special: the espresso powder doesn’t just add coffee flavor—it deepens the chocolate and makes the whole cupcake taste richer. Pair that with a cloud of coffee-kissed buttercream on top, and you’ve got the kind of treat people remember.

Ready to bake your new favorite dessert? Let’s get started!

Ingredients You’ll Need

For the Espresso Brownie Cupcakes:

½ cup unsalted butter
1 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour

⅓ cup cocoa powder
¼ teaspoon salt
1 tablespoon instant espresso powder

¼ cup milk

For the Coffee Buttercream:

½ cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water

1–2 tablespoons milk

Optional Garnishes:

Crushed chocolate-covered espresso beans
Cocoa powder dusting
Chocolate sprinkles or shavings

STEP 1: PREHEAT AND PREP

Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners—this recipe makes about 12 cupcakes, so make sure you’ve got enough ready to go.

STEP 2: MELT THE BUTTER AND MIX THE BASE

In a medium saucepan over low heat, melt the ½ cup of unsalted butter. Once it’s fully melted, remove it from the heat and stir in the 1 cup of granulated sugar. Stir until everything is well combined and smooth.

Now, beat in the 2 eggs, one at a time. You want each egg to be fully incorporated before adding the next. Then mix in 1 teaspoon of vanilla extract for a little added depth of flavor.

STEP 3: WHISK DRY INGREDIENTS

In a separate bowl, whisk together the dry ingredients:

½ cup all-purpose flour
⅓ cup cocoa powder

¼ teaspoon salt
1 tablespoon instant espresso powder

This step helps evenly distribute the cocoa and espresso so you don’t end up with clumps of either in the final batter.

STEP 4: COMBINE WET AND DRY

Now it’s time to bring it all together. Gradually fold the dry mixture into your wet ingredients. Don’t rush this—take your time to gently fold it in so you keep the batter nice and smooth.

Once everything is combined, stir in ¼ cup of milk. This helps loosen the batter just enough to pour easily into the liners while keeping that dense, brownie-like texture.

STEP 5: FILL AND BAKE

Spoon the batter evenly into your lined muffin tin, filling each liner about two-thirds full. This gives them the perfect height once they rise in the oven.

Pop them into your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Every oven’s a little different, so keep an eye on them starting around the 17-minute mark.

Once they’re done, let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. You don’t want to frost them while they’re warm or you’ll end up with melted buttercream soup—definitely not the goal here!

Alright, now that we’ve nailed down the rich, fudgy base of our espresso brownie cupcakes, let’s move on to the part that honestly makes people swoon—the coffee buttercream. This silky, espresso-infused frosting is what takes these cupcakes from “yum” to “WOW, can I have another?”

If you’re not already a buttercream fan, this one might just convert you. It’s creamy, not overly sweet, and that little punch of espresso? It balances the richness of the cupcake like a dream.

Let’s get to it!

STEP 6: MAKE THE COFFEE BUTTERCREAM

Start by placing ½ cup of softened unsalted butter into a large mixing bowl. You want the butter to be soft but not melted—it should hold its shape but give easily when pressed with a finger. This is the secret to a creamy, smooth texture.

Using a hand mixer or stand mixer, beat the butter until it becomes pale and fluffy. This usually takes about 2–3 minutes on medium-high speed.

Now, gradually add 2 cups of powdered sugar, about half a cup at a time. Beat well between each addition to ensure everything stays smooth. It may look a little dry at first, but don’t worry—that’s where the espresso comes in.

Dissolve 1 tablespoon of instant espresso powder in 1 tablespoon of hot water, then pour it into the buttercream mixture. Beat again until well incorporated. Not only does this liquid bring the frosting together—it also infuses it with that bold, coffee flavor we’re going for.

Add 1 tablespoon of milk and continue beating. If the buttercream feels too thick, you can add a second tablespoon, a little at a time, until you reach that perfect, spreadable consistency.

STEP 7: FROST THE CUPCAKES

Once your cupcakes are completely cooled, it’s time to frost! You can go as simple or as fancy as you like here. I love using a piping bag fitted with a star tip—it gives that bakery-style swirl with almost no effort.

Spoon your buttercream into the piping bag and start in the center of each cupcake, swirling outward and upward into a peak. If piping’s not your thing, you can absolutely spread the frosting on with a butter knife or small offset spatula. It’s all about taste anyway, right?

STEP 8: ADD SOME FUN FINISHING TOUCHES (OPTIONAL)

If you want to take things up a notch visually (or add a bit of crunch and flavor), here are a few garnishes you can sprinkle over the top of the frosted cupcakes:

Crushed chocolate-covered espresso beans – adds crunch and a real coffee kick

A light dusting of cocoa powder – simple and elegant
Chocolate shavings or sprinkles – for a little extra flair

These are totally optional, but I have to say, crushed espresso beans really do something magical on top of that buttercream. It’s like a bonus shot of espresso in every bite.

TIPS FOR PERFECT ESPRESSO BROWNIE CUPCAKES

Want to make sure your cupcakes turn out amazing every time? Here are a few helpful pointers I’ve learned from making these more than once (okay, more than five times):

Don’t overmix the batter. Once you’ve combined the dry ingredients with the wet, fold gently until just mixed. Overmixing can make the cupcakes tough instead of fudgy.
Use good-quality cocoa powder. Since chocolate is the main flavor here, it really pays to go with something rich and dark.
Adjust the espresso to your taste. If you’re a true coffee lover, feel free to bump up the espresso powder in both the batter and the frosting. Prefer just a subtle hint? Reduce it slightly. Totally up to you.

Let everything cool completely before frosting. I can’t stress this one enough. Warm cupcakes + buttercream = melted mess. Be patient—it’s worth the wait.
Store them right. These cupcakes can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days. Just bring them back to room temperature before serving so the buttercream is soft and silky again.

We’ve gone through the rich, chocolatey cupcake base, whipped up the silky coffee buttercream, and even talked tips and toppings—but if you’re like most home bakers, a few questions still pop up. Whether it’s about substitutions or storage, I’ve got you covered.

Here are some of the most common questions I’ve gotten about these Espresso Brownie Cupcakes, along with quick, helpful answers to keep your baking experience stress-free and delicious.

FAQ: Your Espresso Cupcake Questions Answered

1. Can I make these without espresso powder?
Yes, you can leave out the espresso powder entirely if you’re sensitive to caffeine or just prefer a plain chocolate cupcake. They’ll still taste delicious, but they won’t have that deeper, richer flavor the espresso brings out in the chocolate.

2. What’s the best substitute for espresso powder?
If you don’t have espresso powder on hand, you can use instant coffee granules—just be aware that the flavor may be a little milder or slightly different. Try to dissolve them fully in a small amount of hot water before adding to the batter or frosting for best results.

3. Can I use oil instead of butter in the cupcake batter?
Butter adds richness and that classic brownie texture, so I recommend sticking with it. If you’re in a pinch, a neutral oil like canola or vegetable oil can be used, but the texture will be slightly different—more moist, less fudgy.

4. How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 4 days. Let them sit at room temp for about 30 minutes before serving so the buttercream softens.

5. Can I freeze these cupcakes?
Yes, they freeze well! You can freeze the unfrosted cupcakes for up to 2 months. Just wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw at room temperature and frost fresh when ready to serve.

6. Can I double the recipe for a party or event?
Absolutely! This recipe doubles easily if you’re making cupcakes for a crowd. Just be sure to mix the batter gently and evenly, and keep an eye on baking time, as larger batches may take a minute or two more depending on your oven.

7. Is this buttercream overly sweet?
This buttercream is sweet, but the espresso cuts through it beautifully. If you’re not a fan of very sweet frosting, try reducing the powdered sugar by ½ cup and add a pinch of salt to balance it out.

Final Thoughts: Why You Need These in Your Dessert Rotation

If you’ve made it this far, there’s only one thing left to do: make these cupcakes. Whether you’re baking for a birthday, a coffee date, a holiday, or just a random Tuesday when the sweet tooth strikes, these Espresso Brownie Cupcakes with Coffee Buttercream deliver every time.

They’re rich, a little indulgent, and totally satisfying—without being over-the-top or too fussy. The cupcake itself is dense and brownie-like, but still tender. The buttercream? Fluffy and full of flavor. And when you bring those two elements together, you get the kind of dessert that makes people stop mid-bite and say, “Wow.”

So give them a try! And when you do, I’d love to hear how they turned out. Did you go heavy on the espresso? Add chocolate shavings? Maybe pair them with a scoop of ice cream? Let me know in the comments—I always enjoy seeing how others put their own spin on a favorite recipe.