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Espresso Cupcakes Recipe

Cook Time: 1 hour 25 minutes

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Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp instant espresso coffee powder (more if using regular coffee)
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1/2 container (4 oz, 125 g) mascarpone cheese
  • 1 tsp milk
  • 1 tsp instant espresso coffee powder (more if using regular coffee)
  • 1/3 cup powdered sugar
  • 100 g (3.5 oz) dark chocolate broken into small pieces
  • 1/3 cup heavy cream

Preparation

  1. Cupcake
  2. Beat butter until softened.
  3. Add sugar and beat until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until well combined.
  5. Mix the flour, baking powder, baking soda, salt, cocoa powder, and instant espresso in a small sized bowl using a whisk to combine.
  6. Measure out the milk and vanilla and stir to combine.
  7. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
  8. Scoop batter into cupcake cups about 1/2 full.
  9. Bake at 350*F for 22-25 minutes, until toothpick test is clean.
  10. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. Fillng & Icing
  11. In medium bowl, beat mascarpone cheese, milk, 2 tsp espresso powder and the powdered sugar on medium speed until smooth.
  12. Spoon mixture into decorating bag fitted with 1/4-inch writing tip.
  13. To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst, about 1 tbsp.
  14. Heat the cream in a double boiler until it just starts to boil.
  15. Pour in the chocolate and stir until all the chocolate is melted and integrated with the cream.
  16. While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
  17. Decorate with white chocolate shavings and serve.

Butter

Sugar

Eggs

Flour

Baking powder

Baking soda

Salt

Cocoa powder

Espresso

Milk

Vanilla extract

confectioner’s sugar

Baker's dark chocolate

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