Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk until blended and set aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, ensuring they are fully combined after each addition.
- Slowly pour in the cooled brewed coffee and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the butter mixture, stirring gently until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
- Place the tin in the oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold in the mascarpone cheese and powdered sugar.
- Once the cupcakes are cool, generously frost them with the mascarpone mixture.
- Dust the tops with cocoa powder for the signature tiramisu touch.
Notes
For lighter cupcakes, consider substituting Greek yogurt for half of the butter. Always let cupcakes cool completely before frosting to avoid soggy texture. Make sure coffee is cooled before adding to the batter to maintain proper cupcake texture.