Super Soft Coffee Cupcakes Recipe #coffee #cupcakes #mascarpone #frosting #baking #dessert

by - 1:01 PM

Super soft and moist Coffee Cupcakes topped with ultra creamy Coffee Mascarpone Frosting. Easy to make and a dream for coffee lovers. Coffee Cupcakes by Also The Crumbs Please #coffee #cupcakes #mascarpone #frosting #baking #dessert

Super Soft Coffee Cupcakes Recipe #coffee #cupcakes #mascarpone #frosting #baking #dessert

Super soft and moist Coffee Cupcakes topped with ultra creamy Coffee Mascarpone Frosting. Easy to make and a dream for coffee lovers. Coffee Cupcakes by Also The Crumbs Please #coffee #cupcakes #mascarpone #frosting #baking #dessert

INGREDIENTS:
Coffee Cupcakes:
1 vanilla bean* (or 1 tsp vanilla extract)
1/2 cup buttermilk (120ml)
1/2 cup butter, room temperature (113g)
3/4 cup granulated white sugar (150g)
1/2 cup strong coffee, room temperature (120ml)
1 tbsp espresso powder
1+3/4 cups all-purpose flour (210g)
2 tsp baking powder
1/2 tsp salt
1 large egg
Coffee Mascarpone Frosting:
1/4 cup strong coffee, room temperature (60ml)
1/4 cup heavy cream (60ml)
2+1/4 cups mascarpone (500g)
1+1/4 cups powdered sugar (150g)
1 vanilla bean* (or 1 tsp vanilla extract)

INSTRUCTIONS:

  1. First, preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 16-17 cupcake liners (this recipe yields 16-17 cupcakes - I got 16 cupcakes). Set aside.
  2. Cupcakes: In a small bowl, stir coffee and espresso powder to combine. Set aside. In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy, about 1-2 minutes. Add egg and vanilla* and stir to combine. Alternately add dry ingredients, coffee, dry ingredients, buttermilk, and dry ingredients to the batter and mix on medium-low speed just until combined. Spoon batter into the liners and fill about 2/3 – 3/4 full that your cupcakes don't sink or spill over the sides. Watch the 1-minute video for better understanding. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
  3. Frosting: In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add vanilla* and coffee and stir until incorporated. Stir in heavy cream and mix until creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tbsp of heavy cream to lighten it up. When adding more powdered sugar, you may want to add a pinch of salt to cut down the sweetness. 
  4. Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the fridge up to 3 days.

NOTES:
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

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