Italian · Dessert
Coffee Cream Cupcakes
A pair of espresso-laced sponge cupcakes crowned with a whipped mascarpone and cream topping, dusted with cocoa in the style of an Italian tiramisù reimagined as a handheld bake.
$1
20 minsPrep
19 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
387Calories
4.9gProtein
25.4gFat
35.4gCarbs
20.1gSugar
0.7gFiber
228mgSodium
115mgChol
15.6gSat Fat
87mgPotassium
41mgCalcium
1.2mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Espresso
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Cream the softened butter and 30g sugar with a hand mixer for 2 minutes until pale and fluffy.
3
Beat in the egg a little at a time, then stir in the cooled espresso and vanilla extract until smooth.
4
Sift the flour and baking powder over the batter and fold in gently until just combined, taking care not to overmix.
5
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer comes out clean.
6
Transfer the cupcakes to a wire rack and leave to cool completely, about 30 minutes, before topping.
7
Whip the cold mascarpone, heavy cream and 8g sugar together with a hand mixer to soft, spreadable peaks, being careful not to overwhip and split the mascarpone.
8
Spoon or pipe the mascarpone cream onto the cooled cupcakes 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
- 28g28g Butter, softened
- 27g27g Egg, beaten
- 2g2g Baking Powder
- 10g10g Espresso, cooled, strongly brewed
- 2g2g Vanilla Extract
- 35g35g Mascarpone, cold, 1
- 20g20g Heavy Cream, whipped to soft peaks, 1
- 8g8g Sugar White, 1
- 1g1g Cocoa Powder, for dusting, 1
