1/2 cup espresso or strong brewed coffee
2 tablespoons coffee liqueur (optional)
For the Mascarpone Frosting:
1 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Garnish:
Cocoa powder
Chocolate curls or grated chocolate
Directions:
Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Whisk together flour, baking powder, baking soda, and salt. Cream together sugar and butter until light and fluffy. Add eggs one at a time, then vanilla. Mix in sour cream and espresso. Gradually add dry ingredients, mixing until just combined.
Bake: Fill cupcake liners 3/4 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
Make the coffee soak: Combine espresso and coffee liqueur. Pierce the top of each cupcake several times with a fork and brush with coffee soak.
Prepare the frosting: Beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Fold whipped cream into mascarpone mixture.
Decorate and serve: Pipe or spread frosting on each cupcake. Dust with cocoa powder and garnish with chocolate curls.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 370 kcal | Servings: 12 cupcakes
Serving Tips:
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