-
1
For the cupcakes: Preheat the convection oven to 325 degrees F. Line 24 regular cupcake pans with liners.
-
2
Rough chop the chocolate covered coffee beans and set aside.
-
3
Combine the flour, baking powder and salt in a bowl.
-
4
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 8 minutes.
-
5
Slowly add the eggs, one at a time, scraping the bowl as needed.
-
6
Add the vanilla extract.
-
7
On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients.
-
8
When the batter is smooth, divide evenly into the cupcake liners.
-
9
Sprinkle 1 teaspoon crushed coffee beans on each cupcake.
-
10
Bake until lightly browned and fully cooked through, about 15 minutes.
-
11
Cool completely.
-
12
For the espresso syrup: In a small saucepan, combine 1/3 cup water, sugar and espresso powder.
-
13
Heat over medium-high heat until the sugar is completely melted, stirring occasionally.
-
14
Remove from the heat and stir in the coffee liqueur.
-
15
For the mascarpone cream: In a medium bowl, combine the mascarpone, confectioners' sugar, coffee liqueur and vanilla extract.
-
16
Place the heavy cream in the bowl of a stand mixer.
-
17
Using the whisk attachment, whip the cream until soft peaks form.
-
18
Gradually fold one-third of the whipped cream into the mascarpone mixture.
-
19
Continue folding in the cream in two more additions.
-
20
To assemble: Using a fork, poke holes in the tops of the baked cupcakes.
-
21
Gradually spoon 2 tablespoons of espresso syrup over each cupcake.
-
22
Place the mascarpone cream in a piping bag fitted with a metal tube and pipe desired amount of cream onto each cupcake.
-
23
Dust with cocoa powder and sprinkle with chocolate shavings.
-
24
This recipe was created by a contestant during a cooking competition.
-
25
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
