Espresso Brownie with Coffee Bliss (Print Version)
# Ingredients:
→ Cupcakes
01 -
½ cup unsalted butter
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
½ cup all-purpose flour
06 -
⅓ cup cocoa powder
07 -
¼ teaspoon salt
08 -
1 tablespoon instant espresso powder
09 -
¼ cup milk
→ Coffee Buttercream
10 -
½ cup unsalted butter, softened
11 -
2 cups powdered sugar
12 -
1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
13 -
1–2 tablespoons milk
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
03 -
Beat in the eggs one at a time, then stir in the vanilla extract.
04 -
In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
05 -
Stir in the milk until the batter is smooth.
06 -
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
07 -
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
08 -
Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the dissolved espresso powder and 1 tablespoon of milk. Add more milk if needed to reach your desired consistency.
09 -
Frost the cooled cupcakes with the coffee buttercream and enjoy.
# Notes:
01 -
For an extra coffee kick, sprinkle ground coffee beans or espresso powder on top of the frosted cupcakes.
02 -
Use dark chocolate cocoa powder for a richer chocolate flavor.
03 -
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage. Bring to room temperature before serving.