Coffee-Chocolate Cupcakes with Caramel Mascarpone cream
 
Prep time
Cook time
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Get your caffeine fix with these super moist, flavorful, eggless coffee  chocolate cupcakes, topped with caramel mascarpone cream. It's my favorite recipe, and a guaranteed crowd pleaser for the upcoming holiday parties.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 2 cups All Purpose Flour
  • 1 cup white sugar
  • 3 tbsps cocoa powder
  • 2 tsp expresso powder(the most important and key ingredient)
  • 1 tsp baking soda
  • 6 tbsp vegetable oil
  • 1 tbsp vinegar
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 2 tbsp coffee, brewed
  • 1 cup warm water(you could also add rice milk, soy milk)
For the Frosting
  • 4 oz mascarpone cheese
  • ⅓ cup powdered sugar/confectioners sugar
  • 8 oz heavy whipping cream
  • ½ tsp vanilla extract
  • 2 tbsp caramel sauce, store bought is fine or you can use home made
  • 2 tsp espresso powder
For garnishing
  • chocolate covered coffee beans
  • chocolate
  • sprinkle of espresso
Instructions
  1. Preheat the oven to 350 degrees for 10 minutes. Line medium size muffin tins with wrappers, set aside.
  2. In a mixing bowl, add all purpose flour, sugar, cocoa powder, espresso powder, baking soda and salt. Mix it well.
  3. Mix Vegetable oil, vanilla extract and Warm water and vinegar in a mixing bowl.
  4. Add the wet ingredients to the dry and use whip to mix it. DO not over beat it. The mixture will be liquidy.
  5. Pour a ladle full of the batter in each muffin tin. Bake at 350 degrees in muffin pan for about 20 to 25 minutes. Check with a toothpick.
  6. Take it out and let it cool on a cooling rack for 30 minutes before frosting or until it is cool.
Frosting:
  1. In a kitchenaid or with a hand mixer, add the mascarpone and sugar. Beat it at low speed until everything is mixed well and soft. Add the whipping cream and whip it until you get semi stiff peaks. Add the vanilla extract, caramel and espresso and beat it for another 10 seconds until everything is mixed in.
  2. Put it in a piping bag and pipe it on completely cooled cupcakes.
  3. Top it with some chocolate and sprinkle with espresso and serve.
Notes
You can store these cupcakes in the fridge, they are supermoist because it has oil in it. You can make the frosting a day ahead and frost it when you are ready to serve it.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/12/04/coffee-chocolate-cupcake/