Espresso cupcakes with mascarpone cream

Name: Espresso cupcakes with mascarpone cream
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 5 tbsp /75g butter; 1/2 cups,250g plain flour; 2 tsp baking powder; 1/4 cup,50g light brown sugar; 1 egg,beaten; 7 tbsp cold strong black coffee; 3 tbsp buttermilk; 1 FOR THE MASCARPONE CREAM-; 175 grams butter,softened; 2 3/4 cups/ 350 g icing sugar; 1 cup / 225g mascarpone; 2 tsp cold strong black coffee; 1 ground cinnamon for dusting

champ.1 @cook_3175998

Espresso cupcakes with mascarpone cream

champ.1 @cook_3175998

Saved

Ingredients

40 mins

12 servings

5 tbsp/75g butter
1/2cups,250g plain flour
2 tspbaking powder
1/4cup,50g light brown sugar
1egg,beaten
7 tbspcold strong black coffee
3 tbspbuttermilk
1FOR THE MASCARPONE CREAM-
175 gramsbutter,softened
2 3/4cups/ 350 g icing sugar
1 cup/ 225g mascarpone
2 tspcold strong black coffee
1ground cinnamon for dusting

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Steps

40 mins

1

preheat oven to 350f/180c/gas4.Line a 12 hole muffin pan with paper cases.
2

melt the butter.sift the flour and baking powder into a large bowl.stir in sugar.
3

stir the egg and melted butter together and then stir in coffee and buttermilk.Gently stir into the dry ingredients until combined.spoon the mixture equally into the paper cases.
4

Bake in the oven about 25 mins until risen and springy to the touch.Leave in the pan for 5mins and then place on wire rack to cool.
5

To make the mascapone cream,beat the butter in a large bowl until soft and then sift in the sugar.Gradually add the mascapone until smooth and creamy.stir in the coffee.
6

Spoon a littlt mascapone cream on top of each cupcake and sprinkle with ground cinnamon to decorate before serving.