Chocolate + espresso + cupcakes, what’s not to love?!
For the Cupcakes
1 box of brownie mix
3 tablespoons water
1/3 cup oil
Preheat oven to 350 degrees. Grease a cupcake pan with butter. Mix Brownie mix, egg, water and oil into a bowl, stirring until smooth. Distribute the mix evenly throughout the cupcake pan until filled. Bake for 25-30 min or until a knife comes out clean from the center of the cupcake.
For The espresso buttercream frosting:
1 cup unsalted butter at room temperature
2 1/2 cups confectioners sugar
1 double shot espresso pulled with the Nanopresso and Barista Kit adapter
Pull 1 double shot espresso with the Nanopresso and place in refrigerator to cool. Add unsalted butter, chilled espresso shot, and confectioners sugar to bowl and mix with electric mixer (or by hand) until smooth. Frost each cupcake with frosting and top with a coffee bean to garnish, enjoy!