Cappuccino Cupcakes with Cream Cheese Mascarpone Frosting
Indulge your love for coffee and desserts with these decadent Cappuccino Cupcakes with Cream Cheese Mascarpone Frosting. Perfectly moist with a hint of espresso, these chocolate-infused cupcakes are a coffee lover’s dream. Topped with a luxuriously smooth frosting made from a blend of cream cheese and mascarpone, each bite delivers a delicate balance of sweetness and tanginess. The recipe comes together with minimal effort, thanks to simple ingredients like instant espresso powder and boiling water that create an irresistibly rich and fluffy texture. Garnish with a dusting of cocoa or espresso for an elegant flourish, making these cupcakes ideal for any special occasion or a cozy coffee break. Try this recipe for a delightful treat that’s as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Instant espresso powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Whole milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 8 ounces Cream cheese, softened
- 8 ounces Mascarpone cheese
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt.
In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined.
Carefully pour the boiling water into the batter. Mix until smooth; the batter will be thin.
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and mascarpone cheese together in a large bowl using an electric mixer until smooth and creamy.
Gradually add the powdered sugar, beating until well incorporated. Stir in the vanilla extract.
Once the cupcakes are completely cooled, use a piping bag or a spatula to frost them with the cream cheese mascarpone frosting.
Optionally, dust the tops with a light sprinkling of cocoa powder or instant espresso powder for an elegant touch.
Serve and enjoy your cappuccino cupcakes with a rich coffee aroma and creamy frosting!
Nutrition Facts
Calories |
4621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 560.7 g | 204% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 394.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 842 mg | 65% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
