Espresso Coffee Cupcakes with Mascarpone Cream Frosting | Moist, eggless, light & delicious!

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Dissolve espresso in milk and add to the butter mixture, mixing until combined.

Gradually add dry ingredients to the wet mixture, stirring until just combined.

Fill cupcake liners about two-thirds full with batter.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat mascarpone cheese and heavy cream until soft peaks form.

Gradually add powdered sugar and cocoa powder, mixing until smooth and fluffy.

Frost cooled cupcakes with mascarpone cream frosting using a piping bag.

Garnish with chocolate shavings and coffee beans as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens