Espresso Cupcakes

For the espresso cupcakes, first make two cups of strong espresso and let it cool. Cream the butter with the sugar until fluffy. Gradually beat in the eggs and mix well with one of the two cups of espresso.

Preheat the oven to 180° convection.

In another bowl, sift the flour with the baking powder. Now gradually stir the baking powder-flour mixture into the egg mixture until you have a homogeneous batter.

Place the muffin tray on a baking tray and place small paper cups in the cavities. Divide the mixture evenly among the cups and bake in the oven for about 20 minutes. Remove the cupcakes from the oven and let cool completely before spreading the topping on top. Otherwise, the mascarpone cream will melt.

For the topping, beat the mascarpone with the sugar until fluffy. Stir in the second espresso and season with a pinch of cinnamon and cardamom. Whip the whipped cream with the cream stiffener until firm and gently fold into the mascarpone cream.Pour the coffee topping into a piping bag with a smooth nozzle and apply to the cupcakes.Garnish the espresso cupcakes with chocolate sauce and coffee beans.

Particularly diligent leave a small part of the coffee topping and stir in another 1 tablespoon of nougat. This thinner topping you can apply with a star nozzle again on the coffee topping and the espresso cupcake so still miss the proverbial “icing on the cake”.

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