Coffee cupcakes with mascarpone coffee cream and chocolate topping

Cupcakes are quite a fun treat to sweeten up  your day. If you have a sweet tooth like me, you will probably agree that they are also very fun to cook. It is an apparent simple dessert, but quite generous in terms of imagination that you can put into making it.

So let’s see with what mine came up with now J

We will be making coffee cupcakes with mascarpone coffee cream, topped with chocolate crust and crunchy chocolate balls.

What you need

1 ½ cups of sifted flour

100 g of unsalted butter

1 tbsp of butter

2 eggs

½ cups of sugar

1 tbsp of bourbon vanilla sugar

2 tbsp of vanilla sugar

1 tbsp of baking powder

1 cup of milk

7 tbsp of instant coffer

½ cups of mascarpone cheese

½ tsp of dry lemon peel

100g of milk chocolate

Decorative white, milk and dark chocolate balls 

How to prepare it 

Start by heating your oven and have your eggs, milk and butter at room temperature before starting the preparation process.

In a big mixing bowl, whisk the eggs, sugar and vanilla sugar , until almost white and fluffy.

Add 5 tbsp of instant coffee to your milk and heat it lightly, just to prepare the coffee mix. Let aside to cool.

In the meantime, add the butter in cubes to the eggs and mix it until creamy. Add half of the flour and whisk until  it gets a doughy consistence. Now, add one third of the coffee milk and continue mixing. Repeat until you have incorporated all the coffee milk. Continue by adding the remaining flour and the baking powder.

You should have now a runny mixture (not too runny though).

Prepare a muffin tray by filling it with paper cupcake papers. Now divide the mixture evenly in each of them. I have to confess that I like them a bit bigger, so I only made 11, not 12, because I filled them fully.

Place them in the oven at 150 degrees and cook for exactly 20 minutes. This makes a perfect timing and you can double check it by pinching in a tooth pick. (the old trick we all know).

 

For making the filling, mix the mascarpone with the bourbon vanilla sugar, dry lemon peel and the remaining instant coffee. Set aside for 5 minutes and then mix again to distribute all the coffee.

For the crust, melt the chocolate in a double pan ant gentle add the butter.

Basically, after cooking and resting the cupcakes, you will use a filling pipe to gently pierce the tip of the cupcakes and fill them with a bit of cream, then spread the melted chocolate on them and sprinkle on the chocolate balls.

Set aside for 2-3 hours so the crust becomes thick and there you go.