Mocha Cupcakes with Espresso Mascarpone Cream

Prep Time: 20 mins | Cook Time: 22 mins | Course: Dessert | Yield: 18-20

Tender crumbed mocha cupcakes are flavorful with an espresso-hit mascarpone whipped cream. Top with a coffee bean for a coffee-crunch garnish. These are a family favorite, made for wedding celebrations and family-dinner gatherings with friends. Inspired by Martha Stewart in her Martha Stewarts Cupcakes cookbook; the mascarpone icing is my own (Martha uses a coffee-flavored 7-minute frosting that looks amazing).

½ cup butter, softened

1 ½ cups brown sugar

2 eggs

1 tsp vanilla

2 ¼ cups cake flour

2 Tbsp baking cocoa powder

1 ½ tsp baking soda

¼ tsp salt

½ cup sour cream

¾ cup fresh brewed coffee

1 Tbsp espresso powder

Espresso Mascarpone Cream:

8 oz mascarpone cheese

½ cup brown sugar

1 Tbsp espresso powder

1 Tbsp kahlua liqueur, optional ( 1 tsp vanilla can be subbed)

½ cup heavy cream

20 whole coffee beans

Preheat oven to 325*. Line and spray oil 18-20 muffin tin liners, then set to one side. In a stand mixer, beat the butter and brown sugar until fluffy. Add in the eggs and vanilla, mixing until combined. Sift cake flour, cocoa powder, baking soda and salt over the batter, top with sour cream, coffee and espresso powder. Mix until all ingredients are just combined (don’t over-mix or the cupcakes texture may be tough). Fill prepared muffin tins about ¾ of the way full (I use between a ¼ to ⅓ cup scoop). Bake for 22-30 minutes or until a toothpick test comes out with only a few moist crumbs attached. An insta-thermometer test will read between 200-205* when cupcakes are done. Allow the cupcakes to cool before icing them.

Beat mascarpone cheese and brown sugar until light and fluffy, add in the expresso powder and kahlua (or vanilla), mix to incorporate. Add whipped cream to silken the mixture and whip to soft peaks. Spoon over cooled cupcakes and top with a coffe bean.