Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (softened)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/4 cup brewed espresso (cooled)

1/2 cup brewed espresso (hot, for syrup)

1/4 cup coffee liqueur (such as Kahlúa, optional)

1/4 cup granulated sugar (for syrup)

8 ounces mascarpone cheese (softened)

1/2 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract (for frosting)

Cocoa powder (for dusting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Gradually add the dry ingredients alternately with buttermilk and cooled espresso, mixing until just combined.

Step 2: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: In a small saucepan, combine hot brewed espresso, coffee liqueur (if using), and granulated sugar. Stir over low heat until the sugar dissolves. Set aside to cool slightly.

Step 4: Beat mascarpone cheese until smooth in a bowl. In another bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into mascarpone, then add powdered sugar and vanilla extract. Mix until smooth and combined.

Step 5: Once cupcakes are cool, poke several holes in the tops using a toothpick. Brush coffee syrup over each cupcake to soak in. Pipe or spread the mascarpone frosting on top. Dust with cocoa powder to garnish.

Step 6: Serve cupcakes chilled or at room temperature. Enjoy this delightful tiramisu-inspired treat!

Tips & Variations

Use decaf espresso if you prefer a less caffeinated dessert.

For a boozier version, increase the coffee liqueur in the syrup or add a splash to the frosting.

Try adding finely grated dark chocolate on top for extra texture and flavor.

Make sure the mascarpone is softened to avoid lumps in the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the mascarpone frosting, keeping them chilled is best. Before serving, you can let them sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as it can affect the texture of the frosting.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee can be used if you don’t have espresso on hand. Just make sure it’s concentrated for the best flavor impact.

How do I make these cupcakes vegan?

You can substitute the butter with a vegan margarine, use a plant-based milk mixed with a tablespoon of vinegar instead of buttermilk, replace eggs with flax eggs, and use a dairy-free cream cheese and cream alternative for the frosting. Keep in mind that the texture and flavor will differ slightly.