-
Line your cupcake tins with
paper cases. You can do this in batches.
-
Whisk all the dry ingredients
together in a large bowl, and make a well in the centre.
Add the eggs, egg yolk, buttermilk, oil and vanilla and
whisk together well. Finally add the warm water and
espresso and whisk until smooth.
-
Preheat the oven to 170C/ Fan
150C/ Gas 3½. Divide the mix between 15 cupcakes. I use a
quick release ice-cream scoop. Bake for 20 minutes or
until the centres spring back to the touch. Let these cool
completely before filling.
-
For the mascarpone filling,
whisk all the ingredients together until fluffy, being
careful not to over mix. Put in a piping bag and keep in
the fridge until ready to use.
-
Now make the buttercream. Make
the espresso and then set aside to cool. Put the egg
whites and sugar in a heatproof bowl. Place this over a
pot of simmering water and whisk continuously until frothy
and all the sugar is dissolved.
-
Remove from the heat and using
an electric whisk, beat to a thick meringue until
completely cooled.
-
Whisk in the softened butter.
It will curdle but then come back together. Add the melted
chocolate and espresso and whisk. Put in another piping
bag with a star tip.
-
To assemble, use the filling
as a topping (as above) or use a small knife
to pierce the tops of the cupcakes. Push the tip of the
mascarpone filling piping bag into the top of each cupcake
and fill. They will take about 2 tbsp of filling before
the cakes crack. You will get the hang of it after you do
a couple of them.
-
Ice the tops with the mocha
icing and top with sprinkles. Serve immediately or keep in
the fridge until ready to serve.
DAILY
DINNERS 
