Moist and fluffy cupcakes, topped with creamy espresso mascarpone frosting... These cupcakes will definitely make up for the crappy romantic comedy one of your girlfriends is bound to bring over. (Just kidding - I have nothing against women who like romantic comedies, or men who dig action films for that matter. It$s the fact that they reproduce that gets to me.)
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CUPCAKE MIXTURE:
Preheat the oven to 350degreesF, and position a rack in the center of the oven. In a large bowl beat the eggs with a hand mixer until they're foamy. Continue to beat the eggs while adding 1 cup of raw sugar in a slow and steady stream. Add 1 tablespoon of rum, and continuously beat the egg mixture for 6 minutes, until pale and shiny. In another large bowl, use a wire mesh sieve to sift together the all-purpose flour and sea salt. Fold one third of the fl our mixture into the egg mixture. Repeat two more times until all the flour is incorporated into the egg mixture. Delicately fold in the melted unsalted butter. Divide the batter equally among 12 lined muffin cups. Cook for 15 to 20 minutes, or until the cupcakes are slightly golden around the edges and an inserted toothpick comes out clean. Remove the cupcakes from the oven, and cool them on a rack. When the cupcakes have cooled slightly, brush each one generously with the espresso glaze.
ESPRESSO MASCARPONE ICING:
In a medium sized bowl combine the mascarpone, icing sugar, and the rest of the espresso glaze. Beat with a hand mixer until the icing is stiff. Using a pastry bag with a round nozzle (or a butter knife), ice each cupcake with about 1/4 cup of the icing. Garnish each cupcake with 1 teaspoon of shaved dark chocolate. Place in the fridge for 1 hour to set.
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Double Feature Cupcakes with Mexican Hot Chocolate Frosting
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By DirkAlan
Silver Spring
on October 01, 2012
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Besides absolutely LOVING Nadia G !! these cupcakes are almost as entertaining and yummy !
Now, make sure the eggs are absolutely at room temp, and it may take a little longer than 8 min to get nice and fluffy. I added an extra 1/2 tablespoon of rum to batter and syrup. Please make sure you fold in all the flour. First batch I made I had some flour near the bottom of the mixing bowl,
and the cupcakes didn't rise well at all. Fold gently but thoroughly. Lastly, you may want to add a little more confectioners sugar to the icing as I felt it wasn't quite sweet enough. I don't like my icing super sweet but without adding a little extra the icing wasn't quite right. After all these little changes, (sorry Nadia G I took these cupcakes to work and they were a huge hit !!! Cupcakes are very light, and moist. This is a recipe that I will make again and again. Love you Nadia G !!!!!!
By BitchinItalian
on September 11, 2012
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I absolutely LOVED these cupcakes!! I got 32 cupcakes from this recipe! Amazing! You rock Nadia!!
By Janna Ibis
St. Paul, MN
on January 01, 2012
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This gets one star because the icing is awesome! However, the cupcake recipe is missing a leavening agent. I noticed before I made it and thought I must have missed something in reading it, then thought I'd give it a shot as is in case there was some magical change to cake-making laws I didn't know about, or that they were going for a super-dense cake because the ladyfingers in tiramisu are soaked when you eat it. But alas, cupcake had good flavor, but awful texture. Thankfully the icing recipe made way too much for the batch of 12 cupcakes, so I'll use that on my standard chocolate cupcakes and I'm sure it will be dee-lish. Perhaps the recipe was posted missing an ingredient and this could be awesome.
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