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