Coffee Brownie Delights (Printable Version)
# What You'll Need:
→ Cupcakes
01 -
½ cup butter, unsalted
02 -
1 cup white sugar
03 -
2 eggs, large
04 -
1 teaspoon pure vanilla
05 -
½ cup plain flour
06 -
⅓ cup unsweetened cocoa
07 -
¼ teaspoon table salt
08 -
1 tablespoon quick espresso granules
09 -
¼ cup fresh milk
→ Coffee Buttercream
10 -
½ cup room temperature unsalted butter
11 -
2 cups confectioners sugar
12 -
1 tablespoon quick espresso mixed with 1 tablespoon warm water
13 -
1–2 tablespoons fresh milk
# How to Make It:
01 -
Set your oven to 350°F (175°C) and put paper liners in your muffin pan.
02 -
Slowly melt your butter in a pot over low flame. Take it off the heat and mix in sugar until everything looks smooth.
03 -
Drop in eggs one after another while mixing, then pour in the vanilla and stir well.
04 -
In another bowl, stir flour, cocoa, salt, and coffee powder. Slowly add this mix to your wet ingredients, stirring just enough to blend.
05 -
Add milk and mix until your batter looks even and smooth.
06 -
Scoop batter into each paper liner, making them about 2/3 full.
07 -
Let them bake for 18-20 minutes. They're done when you stick a toothpick in and it comes out clean. Let them cool all the way before you add frosting.
08 -
Whip the soft butter in a big bowl till it's fluffy. Slowly add sugar while beating. Mix in your coffee mixture and 1 tablespoon milk. Add more milk if it's too thick.
09 -
Put your coffee frosting on the cool cupcakes and dig in.
# Additional Tips:
01 -
Sprinkle some coffee grounds on top for an extra flavor boost.
02 -
Try using deep cocoa for a more intense chocolate taste.
03 -
Keep your treats in a sealed container on the counter for 2 days max or pop them in the fridge to last longer. Let them warm up before eating.