Description
Indulgent chocolate cupcakes filled with coffee-mascarpone cream and topped with espresso buttercream and ganache drizzle.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot water mixed with 1 tbsp instant espresso powder
- 3/4 cup heavy cream, cold
- 1/2 cup mascarpone cheese
- 3 tbsp powdered sugar
- 2 tsp instant espresso powder
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp instant espresso powder
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream (to adjust texture)
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate large bowl, whisk the vegetable oil and granulated sugar until slightly glossy. Add the eggs one at a time, mixing well after each addition, then whisk in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined. Stir in the hot espresso-water mixture until the batter is smooth and evenly moistened.
- Divide the batter evenly among the prepared liners (fill about two-thirds full). Bake for 18–20 minutes, or until a toothpick comes out with a few moist crumbs but no wet batter. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, make the coffee-mascarpone filling: chill a medium bowl and whisk in the freezer for 5 minutes if possible. Whip the cold heavy cream with the powdered sugar and espresso powder until soft peaks form. Gently fold in the mascarpone until the mixture is homogeneous and smooth. Chill the filling in the refrigerator until ready to use.
- Core each cooled cupcake, creating a cavity about 1–1.25 inches deep. Fill each cupcake cavity with the coffee-mascarpone filling using a piping bag.
- For the espresso buttercream, beat the softened butter on medium-high speed until pale and fluffy (about 3–4 minutes). Gradually add the powdered sugar, then add the instant espresso powder and vanilla extract, adjusting with heavy cream until smooth and pipeable.
- Pipe a generous swirl of espresso buttercream on top of each filled cupcake.
- Prepare the ganache drizzle by heating heavy cream and pouring it over the semi-sweet chocolate chips. Stir until glossy and let cool slightly before drizzling over the frosted cupcakes.
Notes
For best results, use room temperature ingredients and chill the coffee-mascarpone filling for stability. Store at room temperature for up to 12 hours or refrigerate for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cupcakes, chocolate, coffee, dessert, baking