Espresso Cupcakes
The recipe Espresso Cupcakes could satisfy your American craving in roughly 1 hour and 45 minutes. This recipe serves 24. One serving contains 131 calories, 2g of protein, and 5g of fat. A mixture of powdered sugar, whipped milk chocolate frosting, instant espresso coffee powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.
Bake and cool as directed on box for cupcakes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#82
star tip. Pipe over tops of cupcakes.
Garnish with espresso beans. Store covered in refrigerator.