Espresso Sponge Cupcakes with Mascarpone Frosting and Cocoa Powder Dusting
These espresso soaked sponge cupcakes with mascarpone frosting and cocoa powder dusting are the perfect combination of sweet and bitter. Rich espresso is steeped in butter and sugar and then folded into a sponge cake batter for a perfectly moist and flavorful cupcake. The mascarpone frosting is light and creamy and the cocoa powder dusting adds a subtle bitter flavor that really makes these cupcakes shine. Enjoy these cupcakes with a cup of strong espresso for a delicious treat.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup strong brewed espresso
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- For the Frosting:
- 1/2 cup (1 stick) butter, softened
- 8 ounces mascarpone cheese, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- For the Cocoa Powder Dusting:
- 1/4 cup cocoa powder
Directions:
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating until each is fully incorporated. Add the espresso, buttermilk, and vanilla and beat until combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack.
- To make the frosting, beat the butter and mascarpone together until combined. Slowly add in the powdered sugar and beat until light and fluffy. Add the vanilla and beat until combined.
- Frost the cooled cupcakes with the mascarpone frosting. Finally, dust the cupcakes with the cocoa powder.