Chocolate Coffee Cupcakes

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I love chocolate cupcakes!  Maybe because I’m a woman and I live chocolate but that’s besides the point. 😜 You will fall in love with these cupcakes…..they’re light and infused with coffee.  Imagine not being able to see clearly then bam!  You get glasses and everything is beautiful and amazing!  That’s what coffee does to chocolate, it wakes it up, makes it sharp, it enhances the flavor!

For the icing I’m taking it back to my Italian roots. Mascarpone is like a sweet cream cheese.  It’s usually used to make tiramisu.  It’s such an awesome pairing with this cupcake.  Even the icing has a little coffee added to it!

These cupcakes are a Heavenly Plate favorite!  I’m sure it will be one of yours too!

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Chocolate Cake Ingredients:

1 1/3 Cups of all purpose flour

3 tbsp butter (softened)

1 1/2 cups white sugar

2 eggs

1/4 tsp baking soda

2 tsp baking powder

3/4 cup unsweetened cocoa powder (I use Hershey’s Dark)

1/8 tsp salt

3/4 tsp vanilla extract

1 cup milk

2 Tbsp instant coffee (I use Folgers)

Directions:

Preheat oven to 350° and line a muffin pan with foil cupcake liners.

Sift together flour, baking soda, baking powder, cocoa, salt.  Gently whisk together and set aside.

In a large bowl or stand mixer cream butter and sugar (it’s a small amount of butter so just mix until it’s combined well).  Add eggs one at a time beating after each addition.

Stir in vanilla.

Add flour mixture alternately with the milk.  Beat well.

Stir in coffee until it dissolves and it will dissolve quickly.

Fill Cupcake liners 1/2 way.

Bake for 15-17 minutes or until toothpick inserted comes out clean.

Mascarpone Icing Ingredients:

1 and a half 8 oz container of Mascarpone (I use Belgioiso)

1/2 cup powdered sugar

1tsp instant coffee plus more for dusting

Directions:

Mascarpone is already pretty creamy and you can use it at room temp or from the fridge (if you use Belgioiso if you can’t find that particular one make sure the one your using is at room temperature) cream the mascarpone then add sugar slowly, then add coffee.  (You can dissolve the coffee in water or just put it right into the recipe as is, if you use Folgers you can add it as is)

Pipe frosting onto cupcakes and then sprinkle with instant coffee.  You can just crumble it in your hand then sprinkle it on.

Make sure to refrigerate these cupcakes covered.  Doesn’t need to be airtight.  They last about 5 days.

Buon Appetito! 😊

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