Espresso Cupcakes

Rating: 3.53 / 5.00 (40 Votes)

Total time: 1 hour

Servings: 12.0 (servings)


For the dough:

For the cream:


For the espresso cupcakes, separate the eggs and beat the egg whites until stiff. Gradually add the sugar until you get a glossy mixture, then add the egg yolks and finally fold in the rest of the ingredients.

Pour the mixture into a muffin tray with lined cups and bake in a preheated oven at 175 °C for 20 minutes. Let cool, prick the center of the cakes with a fork and pour in 2-3 tsp of cold coffee.

Pipe the mascapone cream on top or spoon it over the top and sprinkle with cocoa powder.

Related Recipes: