Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Slowly pour in the hot brewed coffee (or hot water) and mix on low speed until the batter is smooth and somewhat thin. The hot liquid helps bloom the cocoa powder for a deeper chocolate flavor. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 2 cups granulated sugar, 2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil or canola oil, 2 teaspoons vanilla extract, 1 cup hot strong brewed coffee
- While the cupcakes are cooling, prepare the coffee syrup. In a small saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and stir in the strong brewed coffee and Kahlúa (if using). Set aside to cool.0.5 cup water, 0.25 cup granulated sugar, 2 tablespoons strong brewed coffee, 2 tablespoons Kahlúa or coffee liqueur
- In a large bowl, cream together the softened butter and softened mascarpone cheese using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the powdered sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is smooth and creamy. Beat in the cooled strong brewed coffee, vanilla extract, and a pinch of salt until well combined and the frosting reaches your desired consistency. If the frosting seems too thin, add a little more powdered sugar. If it’s too thick, add a tiny bit more coffee or milk.1 cup unsalted butter, 8 ounces mascarpone cheese, 4 cups powdered sugar, 2 tablespoons strong brewed coffee, 1 teaspoon vanilla extract, 1 pinch salt
- Once the cupcakes are completely cool, it’s time to assemble. Using a pastry brush, generously brush the cooled coffee syrup over the tops of each cupcake, allowing the syrup to soak into the cake. You want them to be moist but not soggy. Once soaked, use a piping bag fitted with a large round or star tip to pipe a generous swirl of mascarpone frosting onto each cupcake. For an extra touch of elegance, dust the tops of the frosted cupcakes with cocoa powder using a fine-mesh sieve, or sprinkle with chocolate shavings or crumbled ladyfingers.cocoa powder, chocolate shavings, ladyfingers
Notes
Refrigerate in an airtight container for up to 3-4 days. Freeze unfrosted cupcakes and frosting separately for longer storage.
