Ingredients
Scale
Cupcakes
- 100g Unsalted Butter (Room Temperature): Creates a rich, tender base for the cake.
- 120g Granulated Sugar: Adds sweetness and helps achieve a moist texture.
- 1 Egg (Room Temperature): Ensures proper structure and binding.
- 165g All-Purpose Flour: The foundation of the cupcakes, providing structure.
- Pinch of Salt: Enhances the overall flavor.
- ½ tsp Baking Powder: Contributes to a light, airy crumb.
- 50g Strong Espresso Coffee (Room Temperature): Infuses the batter with authentic coffee flavor.
- 100g Whole Milk (Room Temperature): Ensures a tender crumb and smooth batter.
- ½ tsp White Vinegar: Reacts with baking soda for added leavening.
- ½ tsp Baking Soda: Works with the vinegar to create a soft, fluffy texture.
- 50g Sweetened Hot Espresso: For soaking the baked cupcakes, intensifying the coffee flavor.
Frosting
- 150g Full-Fat Mascarpone (Cold): The star ingredient, providing a creamy and tangy base.
- 35g Icing Sugar (Sifted): Sweetens the frosting without grittiness.
- 120g Heavy Cream (36% Fat, Cold): Whips into a fluffy, stable consistency.
- Unsweetened Dutch-Processed Cocoa Powder: Adds a classic tiramisu finish.
- Coffee Beans (Optional): A decorative touch that hints at the flavor profile.
Instructions
- Preheat the Oven
Set your oven to 175°C (347°F) without the fan. Line a cupcake tin with liners and prepare your tools. - Cream Butter and Sugar
Using an electric hand mixer, beat the butter and sugar until pale and fluffy. This step is crucial for a light cupcake base. - Incorporate the Egg
Add the egg and mix until just combined. Avoid overbeating to maintain a tender crumb. - Prepare Wet and Dry Ingredients
- Mix the coffee and milk to create the wet ingredients.
- Sift the flour, salt, and baking powder for the dry mixture.
- Combine Ingredients
Alternate adding the dry and wet ingredients to the batter in four parts: start with wet, then dry, and repeat. Gently fold with a spatula after each addition to prevent overmixing. - Activate the Leavening Agents
In a small bowl, mix vinegar and baking soda until bubbly. Immediately fold this mixture into the batter. - Fill and Bake
Spoon the batter into the cupcake liners, filling them ¾ full. Bake for 25 minutes or until a skewer inserted comes out clean. - Soak with Coffee
Once baked, prick the cupcakes with a toothpick and drizzle hot, sweetened espresso over each one. Let them absorb the coffee as they cool on a wire rack.
Notes
- Whip the Ingredients
Combine mascarpone, heavy cream, and icing sugar in a bowl. Using an electric mixer, whip until smooth and fluffy. Be cautious not to overbeat, as the frosting can become runny. - Pipe the Frosting
Fit a piping bag with a Wilton 1M nozzle and practice piping on a plate if needed. Pipe the frosting onto the completely cooled cupcakes in swirls. - Finishing Touches
Dust the frosted cupcakes with cocoa powder for a classic tiramisu look. Top each cupcake with a coffee bean for decoration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes