Classic Italian dessert meets handheld treat! These moist cupcakes are soaked with espresso syrup and topped with luscious mascarpone frosting—perfect for coffee lovers.

Yields: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 18–20 minutes
Chill Time (optional): 30 minutes

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🧁 Ingredients

For the Cupcakes:

• 1¼ cups (160g) all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup (113g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk

• Optional: 1 tbsp rum or coffee liqueur (e.g., Kahlúa or Marsala wine)

For the Coffee Syrup:

• ½ cup (120ml) brewed espresso or strong coffee

• 2 tbsp granulated sugar

• 1 tbsp Kahlúa, Marsala, or dark rum (optional)

For the Mascarpone Frosting:

• 8 oz (226g) mascarpone cheese, cold

• ½ cup (120ml) heavy cream, cold

• ½ cup (60g) powdered sugar, sifted

• 1 tsp vanilla extract

• Optional: 1 tbsp coffee liqueur

For Garnish:

• Unsweetened cocoa powder, for dusting

• Dark chocolate shavings or espresso beans (optional)

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👩‍🍳 Instructions

1️⃣ Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar together for 2–3 minutes until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

5. Add dry ingredients in two additions, alternating with milk. Stir until just combined.

6. Fold in liqueur, if using.

7. Divide batter evenly among cupcake liners (fill ¾ full).

8. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

9. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

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2️⃣ Make the Coffee Syrup:

1. In a small saucepan, combine espresso, sugar, and liqueur (if using).

2. Heat over medium until sugar dissolves. Set aside to cool slightly.

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3️⃣ Soak the Cupcakes:

1. Once cupcakes are cool, poke several holes in the tops using a toothpick or skewer.

2. Brush 1–2 teaspoons of coffee syrup over each cupcake, letting it soak in.

3. Repeat a second round of brushing for a stronger coffee flavor, if desired.

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4️⃣ Make the Mascarpone Frosting:

1. In a mixing bowl, beat mascarpone, powdered sugar, and vanilla extract just until smooth.

2. Slowly stream in cold heavy cream and beat until thick and pipeable (do not overbeat).

3. Mix in coffee liqueur, if using.

4. Chill for 10–15 minutes if the frosting is too soft for piping.

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5️⃣ Assemble the Cupcakes:

1. Pipe or spoon the mascarpone frosting generously over each soaked cupcake.

2. Dust with unsweetened cocoa powder using a fine sieve.

3. Garnish with chocolate shavings or espresso beans for an elegant finish.

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☕ Serving Notes

• Best served slightly chilled or at room temperature.

• Store cupcakes in the fridge for up to 3 days.

• For a stronger kick, use extra coffee liqueur in both syrup and frosting!