Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Cocoa powder for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the cooled brewed coffee, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the mascarpone cheese until smooth.
- Once the cupcakes are completely cool, frost them with the mascarpone mixture.
- Dust the tops with cocoa powder before serving.
Notes
- For an extra coffee kick, you can brush the cupcakes with additional coffee before frosting.
- These cupcakes can be made a day in advance; store them in the refrigerator to allow the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg