Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

½ cup brewed coffee, cooled

1 tablespoon coffee liqueur (optional)

For the frosting:

Mascarpone cheese
Heavy whipping cream
Powdered sugar
Vanilla extract
Cocoa powder for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3: In another bowl, beat the softened butter until creamy. Gradually add the granulated sugar and continue mixing until light and fluffy.

Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.

Step 5: In a separate bowl, mix the buttermilk and cooled brewed coffee. If using, add the coffee liqueur.

Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Mix until just combined.

Step 7: Pour the batter evenly into the cupcake liners, filling each about two-thirds full.

Step 8: Place the cupcakes in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.

Step 10: Prepare the frosting by combining mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Beat until stiff peaks form.

Step 11: Once the cupcakes are completely cool, frost them generously with the mascarpone mixture.

Step 12: Dust the tops of the frosted cupcakes with cocoa powder for a finishing touch.

Tips & Variations

For a stronger coffee flavor, brush the cooled cupcakes with a little extra brewed coffee or coffee liqueur before frosting.

Replace buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice as a substitute.

Use decaffeinated coffee if you want to avoid caffeine in this dessert.

Try adding a pinch of cinnamon or espresso powder to the batter for extra warmth and depth.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them unfrosted at room temperature in an airtight container. Frost just before serving to keep the mascarpone frosting fresh.