A Sweet Italian Escape in Every Bite!

Ingredients:

For the Cupcakes:

1 and 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup espresso or strong brewed coffee, cooled


For the Coffee Soak:

1/2 cup espresso or strong brewed coffee
2 tbsp coffee liqueur (optional)


For the Mascarpone Frosting:

1 cup mascarpone cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream


Garnish:

Cocoa powder
Chocolate curls or grated chocolate


Directions:

Prepare the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together sugar and butter until fluffy. Add eggs, vanilla, and mix well. Stir in sour cream and espresso. Gradually add the dry ingredients and mix until just combined.

Bake: Fill cupcake liners 3/4 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.

Make the Coffee Soak: Mix the espresso and coffee liqueur. Pierce the tops of each cupcake with a fork and brush with the coffee mixture.

Prepare the Frosting: Beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks. Fold into the mascarpone mixture until fully combined.

Assemble: Pipe or spread the frosting on top of each cooled cupcake. Dust with cocoa powder and garnish with chocolate curls.


Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Servings: 12 cupcakes
Calories: 370 kcal per cupcake


Serving Tips:

Dust with cocoa powder for a delicate finish.
Garnish with chocolate shavings for that extra touch of luxury.
Best served chilled to let the flavors meld.