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