Ingredients
Scale
- 6 tbsp salted butter, room temperature
- 3/4 cup sugar
- 2 tsp vanilla extract
- 6 tbsp sour cream
- 3 egg whites
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 6 tbsp milk
- 2 tbsp water
- 2 egg yolks
- 6 tbsp sugar (for filling)
- 1/2 cup mascarpone cheese (for filling)
- 1/2 cup heavy whipping cream (for filling)
- 2 1/2 tbsp warm water
- 1 tbsp instant espresso coffee granules
- 1/4 cup Kahlua
- 1/2 cup unsalted butter, room temperature (for frosting)
- 4 cups powdered sugar
- 2 1/2 tbsp Kahlua or espresso (for frosting)
- 1/2 cup mascarpone cheese, room temperature (for frosting)
- Cocoa powder for dusting
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and sour cream, mix until combined. Add egg whites in two batches, mixing well.
- Combine dry ingredients (flour, baking powder) in one bowl and milk with water in another. Alternately add dry and wet ingredients to batter, mixing until just combined. Fill liners 3/4 full and bake 18-20 minutes until a toothpick comes out clean. Cool completely.
- For filling: Dissolve espresso in warm water. Beat egg yolks and sugar, then add mascarpone, heavy cream, espresso, and Kahlua. Whip until thick. Core cupcakes and fill.
- For frosting: Beat butter, add powdered sugar gradually, then Kahlua/espresso and mascarpone. Pipe onto cupcakes. Dust with cocoa powder.
Notes
For alcohol-free version, replace Kahlua with strong coffee. Ensure mascarpone is at room temperature to avoid lumps. Cupcakes can be made ahead and filled/frosted day-of.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: Italian-American
Nutrition
- Calories: 420
- Sugar: 42g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg