Coffee cupcakes

Name: Coffee cupcakes
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 12
Ingredients: Type 00 flour 1 ¼ cup; Butter ¾ cup; Baking powder 1 tsp; Sugar 0.625 cup; Eggs medium 3; Vanilla bean 1; Coffee espresso 6 spoonfuls; Powdered sugar 2 cups; Coffee espresso 10 spoonfuls; Mascarpone cheese ½ cup; Powdered sugar ½ cup; Egg yolks 2; Fresh liquid cream ½ cup; Unsweetened cocoa powder 1 tsp; Chocolates coffee bean shaped 24; Chocolates spoon shaped 12

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488

Calories per serving

Vegetarian

Energy Kcal 488
Carbohydrates g 58.2
of which sugars g 48.6
Protein g 6.9
Fats g 25.3
of which saturated fat g 14.15
Fiber g 0.6
Cholesterol mg 164
Sodium mg 64

Difficulty: Average
Prep time: 40 min
Cook time: 25 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Deep coffee flavor and nice golden color give coffee cupcakes their real family appeal. Weekend brunch tables, holiday gatherings, or just regular snack time – these coffee cupcake favorites stand out thanks to that strong espresso smell and familiar bakery look. It’s that moist crumb paired with a rich, bold taste—right away you get the classic energy of mocha cupcakes but with a fun twist that just works. Each bite has a soft, creamy inside, which home cooks love for that just-right bakery texture...and if you like bold coffee dessert recipes, you notice the slightly sweet, coffee-infused flavor that’s honestly tough to put down. Occasionally families add these into dessert platters for celebrations—other times it’s just a Tuesday with something a little more DELICIOUS than usual. Kids usually enjoy the chocolate-y side, while grown-ups lean in for the full-on espresso cupcakes experience. Special events, regular family meals, anytime surprises—this coffee-flavored treat gets everyone talking (or grabbing seconds).

For busy families, coffee-flavored cupcakes are one of those really reliable options that always taste good and look nice—even better since you can tweak them for afternoons, parties, or breakfast-style brunches. Their versatility means you get an easy fit for just about any spread: a sprinkle of cocoa powder, a creamy swirl of vanilla, maybe even a chocolate coffee bean topper—so many choices if you want to make things special. These snacks hold up well solo, but pairing a cupcake with a little ice cream (or just a cup of coffee) makes it instantly feel like a good day. Home bakers keep these in their favorites because of the flavor, the fluffy inside, and the way they turn out looking good every single time. Whether it’s a new take on classic coffee dessert ideas or another way to round out your party table, these coffee dessert cupcakes really fit right in. Families like them because they’re adaptable, dependable, and frankly...pretty sweet no matter how you serve them. Simple and a little bold for EASY everyday treats—the kind regular people ask for again and again.

INGREDIENTS

488

Calories per serving

for 12 cupcakes: Type 00 flour 1 ¼ cup (150 g); Butter ¾ cup (180 g); Baking powder 1 tsp (5 g); Sugar 0.625 cup (125 g); Eggs 3 - medium; Vanilla bean 1 -; Coffee 6 spoonfuls - espresso

for the coffee glaze: Powdered sugar 2 cups (250 g); Coffee 10 spoonfuls - espresso

for the mascarpone cream: Mascarpone cheese ½ cup (120 g); Powdered sugar ½ cup (60 g); Egg yolks 2 -; Fresh liquid cream ½ cup (120 ml)

for decoration: Unsweetened cocoa powder 1 tsp; Chocolates 34 - coffee bean shaped; Chocolates 12 - spoon shaped

Preparation

How to prepare Coffee cupcakes

To prepare the coffee and mascarpone cupcakes in an original way, I thought of baking them in silicone cups shaped like coffee cups, but alternatively, you can also bake them in classic paper cups and then place each cupcake in a cup. With a mixer, work the butter (at room temperature) into a cream together with the sugar and vanilla bean seeds 1, then add the eggs (also at room temperature) one at a time, always beating and mixing the ingredients well before adding the next egg 2. Also add the lukewarm coffee 3

and finally the flour previously mixed and sifted with the baking powder 4. Divide the obtained mixture into 12 paper cups placed inside the cupcake mold 5 or into silicone cups shaped like coffee cups 6 and bake at 350°F for about 25-30 minutes in a static oven (before removing them, do the toothpick test to ensure they are cooked).

Meanwhile, prepare the mascarpone cream by whipping the fresh cream with 2 tbsps of powdered sugar 7. In another bowl, beat the mascarpone together with the egg yolks and 2 tbsps of powdered sugar 8, then gently mix the two mixtures, being careful not to deflate the cream 9. Put the mascarpone and cream mixture in the refrigerator inside a container with a lid.

A few minutes before removing the cupcakes from the oven, prepare the coffee glaze by mixing in a bowl 2 cups of powdered sugar together with the boiling espresso 10; mix until you get a thick mixture 11 (if it's not thick enough, add a little more powdered sugar, and if it's too thick, add a bit more coffee). As soon as you take the cupcakes out of the oven, cover them while still hot with the glaze and let them cool 12.

Remove the mascarpone mixture from the refrigerator and gently pour it into a piping bag fitted with a smooth nozzle about ⅓ inch in diameter and create a spiral of cream in the center of each coffee cupcake 13, which you will sprinkle with unsweetened cocoa 14. Garnish each cupcake with a couple of chocolate coffee bean-shaped chocolates 15 and accompany each "cup" with a chocolate spoon.

Advice

If you do not consume the cupcakes immediately, I recommend garnishing them with the mascarpone cream only just before enjoying them, because after garnishing, you will need to store them in the refrigerator, perhaps placing them inside a container with a lid.

For the translation of some texts, artificial intelligence tools may have been used.

Coffee cupcakes

PRESENTATION

INGREDIENTS

How to prepare Coffee cupcakes

Advice

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