These delightful treats combine the classic flavors of the Italian dessert with the light, airy texture of a cupcake. Imagine biting into a coffee-flavored cake, topped with luscious mascarpone cheese frosting, and finished with a drizzle of chocolate ganache.
Ingredients
Scale:
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
2 large Eggs
½ cup Buttermilk
½ cup Vegetable oil
1 cup Espresso or strong brewed coffee, cooled
1 cup Mascarpone cheese
½ cup Powdered sugar
1 cup Heavy cream
½ cup Chocolate ganache (optional)
Instructions
Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, and cooled espresso. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix; a few lumps are okay.
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 comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, combine mascarpone cheese and powdered sugar. Using an electric mixer, beat until smooth.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Once the cupcakes are completely cool, frost them generously with the mascarpone frosting.
Drizzle chocolate ganache over the frosted cupcakes for an extra layer of flavor.
