The Ultimate Espresso Brownie Cupcakes with Coffee Buttercream

These Espresso Brownie Cupcakes are the perfect treat for chocolate and coffee lovers alike. With a deep, fudgy base and a silky swirl of coffee buttercream on top, each cupcake delivers bold flavor in a smart, satisfying portion. Made with better-for-you ingredients, they’re a delicious way to enjoy a bakery-style dessert—without the excess sugar or guilt. Perfect for parties, coffee dates, or anytime you want a little pick-me-up in cupcake form.

Why You’ll Love This Recipe

Mocha Magic – Espresso intensifies the chocolate flavor and adds a rich, sophisticated twist.
Perfect Portions – Individual cupcakes make it easy to enjoy just enough.
Fudgy Yet Light – Rich flavor and moist texture, made with wholesome swaps.
Make-Ahead Friendly – Bake the cupcakes ahead and frost when ready to serve.

Ingredients

For the brownie cupcakes:

• ½ cup unsweetened applesauce
• ¼ cup light butter, melted
• ½ cup granulated erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 large egg
• ½ cup unsweetened cocoa powder
• ½ cup white whole wheat flour
• 1 tsp instant espresso powder
• ½ tsp baking powder
• ¼ tsp salt

For the coffee buttercream:

• 4 tbsp light butter, softened
• ½ cup powdered erythritol (or sugar substitute of choice)
• 1 tsp instant coffee or espresso powder, dissolved in 1 tsp warm water
• ½ tsp vanilla extract
• 1–2 tsp unsweetened almond milk (as needed for consistency)

Instructions

Prep the Oven and Pan
Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.

Make the Brownie Batter
In a medium bowl, whisk together applesauce, melted butter, erythritol, vanilla, and egg.
Add cocoa powder, flour, espresso powder, baking powder, and salt. Stir until just combined—don’t overmix.

Bake the Cupcakes
Divide the batter evenly among the 12 liners. Bake for 14–16 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before frosting.

Prepare the Coffee Buttercream
In a small bowl, beat softened butter until creamy. Add powdered erythritol, dissolved espresso, and vanilla. Beat until smooth. Add almond milk a little at a time to reach spreadable consistency.

Frost and Serve
Pipe or spread the buttercream onto cooled cupcakes. Garnish with a few espresso beans or a dusting of cocoa powder if desired.

Nutritional Information (Per Cupcake with Frosting)

Calories: 130
Protein: 3g
Fat: 7g
Carbohydrates: 14g
Sugar: 2g
Fiber: 3g

Tips for Success

• Use Good Cocoa – High-quality unsweetened cocoa powder deepens the chocolate flavor.
• Espresso Boost – Don’t skip the espresso—it makes the chocolate taste richer without overpowering.
• Chill to Set – For firmer frosting, chill the cupcakes for 10–15 minutes before serving.
• Storage Friendly – Store in the fridge for up to 4 days and bring to room temperature before enjoying.

Why This Recipe Works

These cupcakes are a clever blend of indulgence and balance. Applesauce and light butter keep them moist without extra fat, while espresso enhances the cocoa’s richness. The coffee buttercream ties it all together with a light, flavorful finish, making these cupcakes both elegant and approachable.

Espresso Brownie Cupcakes with Coffee Buttercream are the kind of dessert that feels decadent without being over-the-top. They’re rich, fudgy, and topped with just the right hint of coffee flavor—perfect for satisfying cravings or impressing guests. With lighter ingredients and bold flavor, these cupcakes prove you really can have it all.