Ingredients
Method
Prepare the Cupcake Batter
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, buttermilk, vegetable oil, vanilla extract, and cooled espresso until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Frosting
- In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and cooled espresso.
- Using an electric mixer, beat on medium speed until the mixture is smooth and fluffy.
- Transfer the frosting to a piping bag or use a spatula to frost the cooled cupcakes.
Decorate the Cupcakes
- Dust the frosted cupcakes with cocoa powder and top with chocolate shavings if desired.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Notes
For a stronger coffee flavor, you can add more espresso to the frosting. Ensure the cupcakes are completely cooled before frosting to prevent melting.