-
1
Preheat oven to 325 F. Grease 16 cups in standard sized muffin tins or line with muffin liners.
-
2
In a large bowl, sift flour, baking powder and salt.
-
3
Warm milk, vanilla and butter in the microwave, just for a few seconds until butter is melted. Set aside to cool a little.
-
4
In a large heatproof bowl, combine whole eggs, yolks and sugar. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water (make sure the bottom of the bowl doesn't touch the water). Beat on high speed until sugar is dissolved and mixture is warm. Remove bowl from heat, continue whisking until mixture becomes thick and pale in colour.
-
5
Gently but thoroughly fold egg mixture into the flour mixture in 3 batches. Stir 1/2 cup of this batter into the milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
-
6
Divide batter evenly among prepared muffin cups. Transfer muffin tins to oven and bake for 18 to 20 minutes, until the edges are light golden brown. Transfer muffin tins to a wire rack and let cupcakes cool completely.
-
7
Mix all the espresso syrup ingredients in a bowl. Let the syrup cool to room temperature. Poke holes with a fork on top of each cupcake before brushing the syrup on top. Repeat until all the syrup is used. Allow cupcakes to absorb liquid for 30 minutes.
-
8
For the frosting: In the bowl of a standing mixer with a whisk attachment, beat heavy cream until it holds stiff peaks. Transfer to another bowl. In the bowl of the standing mixer, whip mascarpone and powdered sugar until smooth. Gently fold in the whipped cream until completely incorporated.
-
9
Frost the cupcakes with the mascarpone frosting. Dust with cocoa powder. Top each cupcake with an espresso macaron if you prefer. Refrigerate until ready to serve.
-
10
Adapted from Martha Stewart
