Ingredients
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup granulated sugar
1/2 cup melted butter
1/3 cup brewed espresso or strong coffee
1 tsp vanilla extract
1/2 cup mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
Cocoa powder for dusting
Optional: 2 tbsp Kahlua or Amaretto
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Whisk flour, baking powder, and salt in a bowl.
3. In another bowl, beat eggs and sugar until pale and fluffy.
4. Add melted butter, espresso, and vanilla; mix well.
5. Fold in dry ingredients until just combined.
6. Divide batter into cupcake liners (2/3 full) and bake 18–20 minutes.
7. Let cupcakes cool completely.
8. Brew strong espresso; add Kahlua or Amaretto if using.
9. Brush syrup onto cooled cupcakes.
10. Whip mascarpone, cream, powdered sugar, and vanilla until fluffy.
11. Pipe mascarpone frosting onto cupcakes.
12. Dust with cocoa powder and optional toppings.
13. Chill before serving for best flavor.
Notes
Make it alcohol-free for a kid-friendly version.
Use decaf espresso if preferred.
Add chocolate-covered espresso beans or fresh fruit on top.
Store in fridge for 3–4 days; freeze unfrosted.
Perfect for parties, brunch, or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg