photo by Cook4_6
- Ready In:
- 1 (19 ounce) box white cake mix
- 2 egg whites
- 1 egg
- 1⁄3 cup oil
- 3⁄4 cup buttermilk
- 3⁄4 cup sour cream
- 2 teaspoons vanilla extract
- 1⁄4 cup espresso or 1/4 cup strong coffee
- 2 tablespoons flour
- 8 ounces mascarpone
- 1 tablespoon espresso or 1 tablespoon strong coffee
- 1⁄2 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream
- Preheat oven to 350 degrees and line pan with cupcake liners.
- Sift cake mix into a small bowl and set aside.
- In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
- Stir cake mix into wet ingredients.
- Using half of the batter, fill cupcake liners about 1/3 full.
- With the remaining cake batter, add the strong coffee and mix. Add 1 or 2 tablespoons of flour to thicken the batter.
- Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. Take a toothpick and gently swirl the coffee layer into the vanilla layer being careful not to mix, but instead marble.
- Bake for 16-20 minutes or until an inserted knife comes out clean. Allow to cool completely.
- Filling: Combine all ingredients in a small bowl using a spoon.
- Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
- To assemble, scoop a small piece of cake out the top of each cupcake (I use an apple corer to grab a tiny piece from the center). Generously spoon in your filling, icing any overage across the top of the cupcake. Pipe your whipped topping over the hole with the filling and top with chocolate shavings, cocoa powder, and/or a chocolate covered espresso bean.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.