Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (or buttermilk)
- 1/4 cup cooled espresso (or strong coffee)
- 8 oz mascarpone cheese
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Cream together softened butter and granulated sugar until fluffy. Add eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine milk and cooled espresso; alternately add dry ingredients and wet mixture to butter mixture until just combined.
- Fill muffin liners two-thirds full with batter and bake for 15-20 minutes or until a toothpick comes out clean.
- Brush warm cupcakes with espresso syrup (made by heating espresso with sugar).
- For frosting, beat mascarpone cheese until smooth, then gradually add chilled heavy cream and powdered sugar until soft peaks form.
- Frost cooled cupcakes and dust with cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg