Italian · Dessert
Coffee Cream Cheese Cupcakes
A small-batch pair of espresso-soaked sponge cupcakes topped with a tangy cream cheese and mascarpone frosting, finished with a dusting of cocoa — an Italian-leaned riff that leans on real brewed coffee rather than extract for its backbone.
$1
20 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
377Calories
5.8gProtein
21.5gFat
40.4gCarbs
24.3gSugar
0.9gFiber
468mgSodium
108mgChol
12.6gSat Fat
135mgPotassium
48mgCalcium
1.4mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Italian Cream Liqueur Cocktail (Amaretto-based)
local
Italian Espresso
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C and line two holes of a 6-hole muffin tin with paper cases, half-filling the remaining four holes with water.
2
Dissolve the instant coffee powder into the cooled brewed espresso and set aside.
3
Cream the softened butter and 30g sugar with a hand mixer for 2 minutes until pale, then beat in the egg gradually.
4
Sift the flour, baking powder and salt together, then fold into the butter mixture in two additions alternating with the coffee liquid, mixing just until smooth.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean, then cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
7
While the cupcakes cool, beat the cream cheese and mascarpone together until smooth, then beat in the 16g icing sugar and vanilla extract until light and fluffy.
8
Once the cupcakes are fully cool, pipe or spread the coffee cream cheese frosting on top and finish with a light dusting of cocoa powder.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, sifted
- 30g30g Sugar White
- 22g22g Butter, softened
- 27g27g Egg, beaten
- 2g2g Baking Powder
- 14g14g Espresso, cooled, brewed strong
- 2g2g Coffee Instant Powder, dissolved in the espresso
- 1g1g Salt
- 45g45g Cream Cheese, softened, 1
- 15g15g Mascarpone, 1
- 16g16g Sugar White, icing-fine, 1
- 3g3g Vanilla Extract, 1
- 2g2g Cocoa Powder, for dusting, 1
