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CUPCAKE DIRECTIONS.
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Prepare cake mix as per instructions (or use your own vanilla cake recipe).
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Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
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Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
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Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
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In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
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Bake as directed for your cake recipe.(appx 15-20 min).
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FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
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Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
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Beat 2 to 3 minutes.
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Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
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In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
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Gently fold into Mascarpone mixture.
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Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
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Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
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Enjoy!
