Ingredients:
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup strong brewed coffee, cooled
For the Mascarpone Frosting:
8 ounces mascarpone cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Coffee Soak:
1/4 cup strong brewed coffee, cooled
2 tablespoons coffee liqueur (optional)
For Dusting:
Unsweetened cocoa powder
Directions:
Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Stir in the cooled brewed coffee until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely.
For the coffee soak, mix the brewed coffee and coffee liqueur (if using). Once the cupcakes have cooled, use a fork to poke holes in the top of each cupcake. Spoon the coffee mixture over the cupcakes, allowing it to soak in.
To make the mascarpone frosting, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
Pipe the mascarpone frosting onto the cooled, soaked cupcakes. Dust with unsweetened cocoa powder before serving.
Servings: 12 cupcakes
ENJOY