Ingredients
- 1 1/4 cups All-purpose flour
- 1 1/2 tbsp Baking powder
- 1/4 tbsp Salt
- 1/2 cup Unsalted butter softened
- 3/4 cup Sugar
- 2 Large eggs
- 1 tbsp Vanilla extract
- 1/2 cup Whole milk
- 1/4 cup Brewed espresso or strong coffee (cooled)
Coffee Syrup
- 1/3 cup Brewed espresso or strong coffee
- 2 tbsp Sugar
- 1 tbsp Coffee liqueur (optional)
Mascarpone Frosting
- 1 cup Heavy whipping cream (cold)
- 3/4 cup Mascarpone cheese or cream cheese
- 1/4 cup Powdered sugar
- 1 tbsp vanilla extract
Topping
- Cocoa powder (for dusting)
- Chocolate shavings or espresso beans (optional)
Instructions
Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Alternately add the flour mixture and milk, starting and ending with flour. Mix until just combined.
- Stir in the cooled coffee for extra flavor and moisture.
- Fill cupcake liners 3/4 full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Coffee Syrup
- Heat the espresso and sugar in a small saucepan until sugar dissolves. Remove from heat and stir in coffeeliqueur (if using).
- Using a skewer or fork, poke holes in each cupcake and brush with the syrup to soak in the coffee flavor.
Make the Frosting
- Beat cold heavy cream until soft peaks form.
- In a separate bowl, whip mascarpone or cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fluffy and well combined.
Assemble
- Pipe or spread the mascarpone frosting on top of the cooled, coffee-soaked cupcakes.
- Dust with cocoa powder and garnish with chocolate shavings or espresso beans if desired.