- FOR THE CUPCAKE
- 24 cupcake liners
- 1 box(s) white cake mix
- 2 eggs + 1 egg white
- 1/3 cup(s) canola oil
- 3/4 cup(s) buttermilk
- 3/4 cup(s) plain Greek yogurt
- 2 tsp(s) vanilla extract
- 1/4 cup(s) prepared coffee (1/2 cup hot water + 2 tsp instant coffee)
- CUPCAKE FILLING
- 1/2 cup(s) powdered sugar
- 8 oz mascarpone cheese
- 1 tbsp(s) of the prepared coffee
- CUPCAKE TOPPING
- 8 oz cream cheese, room temperature
- 1 cup(s) powdered sugar
- 1 tsp(s) vanilla extract
- 1 pint(s) heavy whipping cream
- cocoa powder
- chocolate shavings
- 1 quart and 1 gallon Ziplock bag
In your mixer bowl, add all eggs, canola oil, buttermilk, yogurt and vanilla extract; and whisk until all combined. Stir in the white cake mix.
Preheat oven to 350 degrees and line your cupcake pan with paper cupcake liners. With half of the batter, fill the cupcake liners about 1/3 full. With the remaining batter, stir in 1/4 cup of the prepared coffee. If the batter becomes too thin, add a tablespoon of flour and stir.
Continue adding the remainder of the (coffee) cake batter to each cupcake liners until 3/4 full. Place in the preheated oven and begin to check on the cupcakes at 16 minutes by inserting a toothpick or knife in the center of a cake. If clean, they are ready. Check each minute until they are ready to come out.
While the cupcakes are cooling, make your cupcake filling by mixing together your three ingredients. Once the cupcakes are completely cool, either cut a 1/2-inch circle or square out of the top of each cupcake and gently lift out.
If you have a craft store such as Michaels or JoAnns, they sell a cake "punch" in the baking section that will allow you to punch a perfect circle out of each cupcake. It is a great tool to have if you think you'll make these cupcakes again, or any with a filling!
So, here is my tip for adding the filling to the cupcakes: Place a quart-size Ziplock bag in a drinking glass and spread it open. Pour your filling into the Ziplock bag and then zip up the bag. With scissors, cut a small hole in one bottom corner of the bag. Now, gently squeeze a small amount of filling into each cupcake "hole." Place the cake removed back on top.
For the cupcake topping: In your mixer, add the powdered sugar and cream cheese and beat with a whisk until smooth. Add the vanilla extract and slowly add the cream. Whisk until the frosting is stiff. With a gallon Ziplock bag in a glass, add the topping and zip the bag closed. Again, snip a small bottom corner of the bag and pipe over the top of your cupcake in a circular motion.
With a sifter, add small bit of cocoa powder over the top of each cupcake, and with a paring knife, shave off a bit of semisweet chocolate onto each. Enjoy!