👩‍🍳 Step-by-Step Instructions

Step 1: Make the Cupcakes

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

In a medium bowl, whisk together:

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt

In a large bowl, using a hand or stand mixer, beat:

• ½ cup softened unsalted butter
• 1 cup granulated sugar

Mix on medium speed for 2–3 minutes until light and fluffy.

Add:

• 2 large eggs (one at a time)
• 1 tsp vanilla extract

Beat for another 1 minute until smooth.

On low speed, add the dry ingredients in 3 parts, alternating with:

• ½ cup whole milk (in 2 parts)

Mix until just combined. Batter should be smooth and creamy—don’t overmix. A few small lumps are okay.

Use a cookie scoop or spoon to divide the batter evenly between the cupcake liners (fill them ¾ full).

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Baking Tip: Don’t skip the cooling step—warm cupcakes will melt the cream topping.

Step 2: Make the Coffee Syrup

While the cupcakes are baking, prepare your syrup.

In a small saucepan over medium-low heat, stir together:

• ½ cup strong brewed espresso or coffee
• 2 tbsp coffee liqueur (optional, or sub ½ tsp vanilla extract)
• 2 tbsp sugar

Heat until sugar dissolves, about 1–2 minutes. Set aside to cool.

Step 3: Soak the Cupcakes

Once the cupcakes are completely cool, use a fork, toothpick, or skewer to poke 4–6 shallow holes into each one.

Brush the tops generously with your cooled coffee syrup using a pastry brush or spoon. Let the syrup soak in—do this in 2–3 rounds for full flavor.

Pro Tip: If you’re a coffee lover, double the syrup and give 'em an extra brush.

Step 4: Make the Mascarpone Cream

Chill your mixing bowl and beaters for best results.

In the chilled bowl, whip:

• 1 cup heavy whipping cream
  Whip until stiff peaks form—about 3–4 minutes with a hand mixer on high. Set aside.

In a separate bowl, gently mix:

• 8 oz mascarpone cheese
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

Beat on low speed until smooth and creamy—do NOT overmix.

Fold the whipped cream into the mascarpone mixture in 2–3 additions. Use a spatula and mix gently until fully combined and fluffy.

Avoid This Mistake: Overmixing mascarpone makes it runny. Stop as soon as it looks smooth and thick.

Step 5: Frost and Finish

Use a piping bag (or spoon) to swirl or dollop the mascarpone cream on each cupcake.

Dust with unsweetened cocoa powder using a small sieve or fine mesh strainer.

Optional: Garnish with chocolate curls or espresso beans for a fancy finish.