Espresso Martini Mini Cupcakes
Prep Time
25 minutes
Bake Time
10 minutes
Yields
24 cupcakes
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Ingredients
For the cupcakes
- ¾ cup All-purpose flour
- ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
- ¼ cup Unsweetened cocoa powder
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- pinch Salt
- 1 large Egg
- 1/3 cup Vegetable oil
- ½ cup Buttermilk
For the espresso martini soak
- ½ cup. Florida Crystals® Regenerative Organic Raw Cane Sugar
- ½ cup Water
- 2 teaspoons Instant expresso powder
- 2 ounces Coffee liqueur
- 2 ounces Vodka
For the frosting
- 4 ounces Mascarpone cheese
- ¼ cup Florida Crystals® Regenerative Organic Powdered Sugar
- ½ teaspoon Pure vanilla extract
- ½ cup Heavy whipping cream, cold
- 1 tablespoon Unsweetened cocoa, to sprinkle on top
- Whole coffee bean, as decoration
Instructions
Step 1
Preheat the oven to 350°F. Line one mini cupcake pan with 24 mini cupcake liners.
Step 2
In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3
Whisk together all the wet ingredients in a medium bowl until well combined. Slowly, mix the dry ingredients with the wet ingredients using a spatula until a smooth batter forms. Make sure you remove any lumps from the batter.
Step 4
Fill with batter the mini cupcake liners ¾ full and bake for 8-10 minutes or until a toothpick comes out clean. Remove from oven and allow to cool.
Step 5
Prepare the soaking syrup by combining sugar, water, and espresso powder in a small saucepan. Bring mixture to a boil, stirring until all the sugar dissolves. Reduce the heat to medium and simmer the mixture for 5 minutes. Remove from heat and add the coffee liqueur and vodka.
Step 6
Poke each cupcake with a toothpick, brush syrup on top of each cupcake. Be generous with the soaking syrup for a strong espresso martini flavor.
Step 7
For the frosting, beat at medium speed, the mascarpone cheese, sugar, and vanilla until well combined. Scrape the sides of the bowl. Slowly add the cream and beat at medium speed until soft and spreadable consistency. Add the frosting to a pastry bag fitted with a round decorating tip. Top the cupcakes with frosting and sprinkle cocoa powder on top. Finish with one or two whole coffee beans on top as garnish.
Additional Tips
You can bake 12 regular size cupcakes with this recipe. Adjust baking time to 12-14 minutes.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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