- 1/2 cup plus 2 tablespoons milk
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup instant coffee powder
- 1 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter — at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 3 cups heavy cream
- 1/3 cup coffee beans — crushed
- 8 ounces milk chocolate — finely chopped
- 2 cups mascarpone cheese
- 1/4 cup confectioners’ sugar — sifted
To make the chocolate-coffee cupcakes
- Preheat the oven to 175 ºC. Line 30 standard muffin cups with paper liners.
- Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.
- Sift together the flour, baking soda, and salt.
- In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid.
- Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.
To make the mocha ganache and mascarpone cream:
- Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil.
- Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.
- Using a whisk or in the bowl of a mixer fitted with a whisk attachment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.