I got this recipe off the delightfully delicious blog Sweets, Eats and Crafts. I recommend checking out the original post since it includes a photo tutorial, and because from there you can find other blog posts as equally fantastic!
NB: If you’re gluten-free, you can use a regular GF vanilla cupcake recipe for the base of these cupcakes, and add the coffee and buttercream to that.
• 1 cup white sugar
• 115 grams / 4 ounces butter
• 2 eggs
• 2 teaspoons vanilla essence
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ½ cup milk
• 1 cup coffee
• Chocolate shavings and cocoa powder for garnish
• 85 grams / 3 ounces unsalted butter
• 225 grams / 8 ounces mascarpone cheese
• 2 cups icing sugar
• Preheat the oven to 175°C/350°F and line a muffin pan with cupcake liners.
• In a medium bowl, cream together sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
• Combine flour and baking powder, and add to the creamed mixture and mix well. Stir in the milk until the batter is smooth.
• Pour or spoon batter in the prepared tin.
• Bake for 30-40 minutes for large cupcakes, or 20-25 minutes for small cupcakes (until a skewer comes out clean).
• While the cupcakes are baking, make the buttercream: Beat the butter and cheese with a mixer until light and creamy. Add sugar and beat until smooth.
• Once the cupcakes are cool, use a fork and poke several holes in the cupcakes.
• Pour 2 tablespoons of warm coffee into each cupcake, making sure you get into all the holes. Brush the tops of each cupcake with coffee to coat any uncovered areas.
• Frost cupcakes with buttercream and sprinkle cocoa and chocolate on top