Espresso-Soaked Sponge Cupcakes with Mascarpone Frosting and Cocoa Powder

Espresso-Soaked Sponge Cupcakes with Mascarpone Frosting and Cocoa Powder

These delicious espresso-soaked sponge cupcakes with a creamy mascarpone frosting and a sprinkle of cocoa powder are sure to be a hit with everyone. The espresso-soaked sponge is light and fluffy, and the mascarpone frosting adds a rich and creamy flavor. The cocoa powder is a decadent topping that brings the whole cupcake together. With just a few simple ingredients and easy steps, these cupcakes are sure to be a crowd pleaser.

Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 ½ cups espresso
  • 1 stick butter, softened
  • 2 eggs
  • 1 cup mascarpone cheese, softened
  • 2 teaspoons vanilla extract
  • 2 tablespoons cocoa powder

Directions:

  1. Preheat oven to 350 degrees F. Line a 12 muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate bowl, combine the sugar and espresso. Stir until the sugar has dissolved.
  4. Add the butter to the sugar mixture and beat until light and fluffy. Beat in the eggs one at a time.
  5. Add the flour mixture to the wet ingredients, stirring until just combined.
  6. Spoon the batter evenly into the muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. In a medium bowl, beat together the mascarpone cheese, vanilla extract, and cocoa powder until light and fluffy.
  8. Once the cupcakes have cooled, spread the frosting on top. Sprinkle with the remaining cocoa powder and serve.