Coffee Cupcakes with Mascarpone Cream
Category: Desserts
Serves: 12 cupcakes
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Butter (room temperature) | 180g |
| Baking powder | 5g |
| Sugar | 125g |
| Eggs | 3 |
| Vanilla bean | 1 |
| Coffee (brewed, warm) | 6 tbsp |
| Powdered sugar (for icing) | 250g |
| Coffee (for icing) | 10 tbsp |
| Mascarpone cheese | 120g |
| Powdered sugar (for mascarpone cream) | 60g |
| Egg yolks | 2 |
| Fresh liquid cream | 120ml |
| Unsweetened cocoa powder | 1 tsp |
| Coffee-shaped chocolates | 24 |
| Coffee-shaped chocolates (for decoration) | 12 |
Instructions
To make the Coffee Cupcakes with Mascarpone Cream in a fun and original way, we bake them in silicone cupcake liners shaped like coffee cups. However, if you don’t have these, you can easily bake them in standard paper cupcake liners and later place each cupcake in a regular coffee cup. Let’s dive into the step-by-step process:
-
Prepare the Cupcake Batter:
- Begin by creaming the room-temperature butter with sugar and the seeds scraped from the vanilla bean using an electric mixer. This should form a smooth, fluffy mixture.
- Add the eggs one at a time, mixing well between each addition to ensure they incorporate evenly.
- Gradually pour in the warm brewed coffee, continuing to mix the batter.
- Sift together the flour and baking powder, then add the dry ingredients to the batter in small portions, mixing until fully incorporated.
- Once the batter is smooth, divide it evenly among the 12 cupcake liners placed inside a cupcake baking pan.
-
Prepare the Mascarpone Cream:
- Whip the fresh cream with 30g powdered sugar until soft peaks form. Set aside.
- In a separate bowl, combine mascarpone cheese, egg yolks, and 30g powdered sugar. Whisk until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the whipped cream. Once combined, cover the mixture and refrigerate until needed.
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Make the Coffee Icing:
- Just before the cupcakes are finished baking, prepare the coffee glaze by combining the 250g powdered sugar with the hot espresso in a small bowl. Stir until smooth.
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Bake the Cupcakes:
- Bake the cupcakes at 180°C (350°F) for around 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cupcakes cool completely on a wire rack.
-
Assemble the Cupcakes:
- Once the cupcakes have cooled, fill a piping bag fitted with a smooth, round tip (about 8-9mm in diameter) with the chilled mascarpone cream.
- Gently pipe a spiral of mascarpone cream on top of each cupcake.
- Finally, decorate each cupcake with a couple of coffee-shaped chocolates for that perfect finishing touch.
These Coffee Cupcakes with Mascarpone Cream are the perfect dessert for coffee lovers, with a rich, aromatic flavor that pairs beautifully with the smooth, creamy mascarpone topping. The chocolate garnish adds just the right amount of sweetness and visual appeal.
Enjoy these delightful treats, perfect for any occasion, from casual gatherings to special celebrations.
Let me know if you’d like me to adjust anything further!
