Once again, I found myself with a desire to make cupcakes. And once again I was reminded that I cannot pipe frosting for the life of me. Seriously, who is going to come teach me how to make beautifully iced cupcakes? I’ll feel like a failure of a food blogger until I master this!
As it turned out, piped frosting wasn’t a requirement for these cupcakes. In fact, I think it might have been an excess of frosting had I gone that route. Instead, spreading it yielded the perfect amount…especially since there was the additional surprise of mascarpone filling hidden within each cupcake! These don’t necessarily scream “tiramisu” when you bite in, at least not like the real stuff. Instead, the coffee flavor is milder, which probably makes these a more universally appealing dessert (I did notice that the flavors got deeper after a day or so). I liked how dense the cupcakes were—it made it easy to cut out a hole and they didn’t crumble or cave with the weight of the filling. I actually had way more filling than I needed, so you may want to cut the amount in half or have another way to use it (I’m thinking it’d be really good spread between graham crackers!!)....I snuck it into some ice cream that I'll be sharing next week!
One Year Ago: Lemon Cranberry Coconut Bread
Two Years Ago: Strawberry Spinach Salad with Poppyseed Dressing
slightly adapted from Eat, Live, Run
-3 cups all purpose flour
-1 1/2 tsp baking powder
-1/2 tsp salt
-12 tbsp butter (1 1/2 sticks), softened
-1 1/2 cups sugar
-1 cup milk
-4 tsp vanilla extract
for the filling-
-1 (8 oz) container marscapone cheese
-1 1/2 cups confectioners sugar
-2 tsp instant coffee granules
for the frosting-
-1 stick butter, softened
-3 cups confectioners sugar
-1 tbsp milk
-1 tsp coffee granules
cocoa powder, for decorating
-Preheat the oven to 350F. In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a mixing bowl with an electric mixer, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
3. Alternate adding the dry ingredients and the milk, beginning and ending with the milk. Spoon batter into lined cupcake molds, filling 3/4 of the way full (you will get 20-22 cupcakes). Bake for 25 minutes or until golden (and an inserted toothpick comes out with only a few crumbs).
4. While cupcakes are baking, make the filling. Beat together the marscapone, powdered sugar, and instead coffee until smooth. Scoop into a pastry bag or a plastic bag with the corner cut off.
5. Once cupcakes have cooled, use a paring knife to cut a small hole out of the center of each cupcake. Set aside the cupcake innards. Pipe filling into each cut cupcake and top with cut-out cake pieces (you will need to trim them to fit).
6. Once cupcakes are filled, make the buttercream. Cream butter and powdered sugar until smooth. Add milk and coffee granules, beating until light and fluffy. Spread frosting on each cupcake and dust with cocoa powder.