Coffee Cupcakes
  • 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
  • 1/2 cup butter, room temperature (113g)
  • 3/4 cup granulated white sugar (150g)
  • 1 large egg
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1/2 cup buttermilk (120ml)

Coffee Mascarpone Frosting
  • 2+1/4 cups mascarpone (500g)
  • 1+1/4 cups powdered sugar (150g)
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1/4 cup strong coffee, room temperature (60ml)
  • 1/4 cup heavy cream (60ml)

  1. 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.

This article and recipe adapted from this site


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