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1
Make the cakes Preheat the oven to 350.
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2
Generously coat the cups of three 12-cup muffin tins with nonstick spray.
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3
In a small bowl, whisk the buttermilk with the coffee and vanilla.
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4
In a medium bowl, sift the flour with the cocoa powder, baking soda and salt.
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5
In a large bowl, using a hand mixer, beat the granulated sugar with the oil at medium-high speed until blended; beat in the egg.
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6
At low speed, beat in the dry ingredients and the buttermilk mixture in 3 alternating batches.
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7
Spoon about 2 tablespoons of batter into each muffin cup.
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8
Bake the cakes for about 12 minutes, until risen and a toothpick inserted in the centers comes out clean.
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9
Let cool in the pans for 3 to 5 minutes.
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10
Carefully invert the cakes onto a parchment paperlined baking sheet (this will help them flatten slightly).
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11
Let cool completely, about 30 minutes.
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12
Make the filling and frosting In a large bowl, beat the mascarpone, cream, confectioners sugar, vanilla, espresso and salt at medium speed until smooth and thick.
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13
Spread the mascarpone filling onto the flat sides of half the cakes.
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14
Top with the remaining 18 cakes, pressing down to spread the filling.
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15
Dip one half of each cake in the melted chocolate and coat with sprinkles.
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16
Refrigerate until set, at least 1 hour or up to 3 days.
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17
Serve the cakes cold.
