Makes 36 cupcakes. Recipe is from Britainy Shaw.
For the cupcakes:
4 ozs. semisweet chocolate
1/2 cup hot, strong-brewed coffee
2 cups flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk
1. Preheat oven to 350 degrees. Line muffin tins with cupcake wrappers. Dissolve chocolate in coffee and set aside.
2. Combine dry ingredients and set aside. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each addition. Add the melted chocolate and vanilla. Add the dry ingredients and the buttermilk, alternating between additions.
3. Beat the egg whites until soft peaks form, then fold into batter. Bake 20 to 30 minutes.
For the filling:
1 (8-oz.) pkg. mascarpone cheese
3/4 cup powdered sugar
1/2 cup Bailey’s Irish Cream
3 tsps. instant coffee granules
1 cup whipping cream
Beat together the cheese and sugar. Add Bailey’s and instant coffee. Beat the whipping cream until soft peaks form and fold into coffee mixture. Put mixture into a piping bag with a round tip and fill each cupcake.
For the frosting:
1 pint whipping cream
1/4 cup powdered sugar
1⁄8 cup cocoa powder
Beat all the ingredients until stiff peaks form.
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