Brilliant! that is what i feel these cupcakes are, i was just lazing around browsing the net when i saw this recipe on Martha Stewarts site,and i could not stop craving for them i knew if wanted to have them i would have to make them and so i jumped out of the bed and the result was phenomenal. Turning the traditional Italian dessert on its head by making it a cupcake how fantastic is that. For me these cupcakes are dessert royalty they are so completely and utterly divine, the frosting is so delicious it is unbelievable, it just melts away in your mouth the frosting is like sweet blissful fluffy clouds. The cake underneath is soft and full of coffee deliciousness the texture is amazing. These cupcakes are full of toothsomeness.
1 1/4 cups all-purpose-flour, sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks at room temperature
1 cup sugar
Coffee- Marsala syrup
unsweetened cocoa powder, for dusting
FOR THE FROSTING
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners sugar, sifted
FOR COFFEE-MARSALA SYRUP
1/3 cup plus 1 tablespoon freshly brewed very strong coffee or espresso
1 ounce marsala
1/4 cup sugar
Preheat the oven to 180 degree centigrade. Line your muffin tins with paper liners.
Sift together flour, baking powder and salt in a bowl. Keep aside.
Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat and whisk in the butter until melted and let it stand for 15 minutes. Strain milk mixture through a fine sieve into a bowl and discard the vanilla bean.
With an electric mixer on a medium speed whisk together the whole eggs, yolks and sugar in a bowl. Set the mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and the mixture is warm, about six minutes. Remove the bowl from heat and with an electric mixer on high speed, whisk the mixture until the mixture is fluffy, pale yellow and thick enough to hold a ribbon on surface for several seconds when lifted.
Fold the flour mixture into the egg mixture in three batches and mix gently but thoroughly, stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Divide batter evenly among lined cups, filling each three-quarters full. Bake for 20 minutes or until a toothpick inserted in the centre of the cupcake comes out clean and edges are light golden brown. Transfer the tins to a wire rack to cool completely. Once the cupcakes are completely cool brush the tops of the cupcakes with coffee marsala syrup, repeat until all syrup has been used. Allow the cupcakes to absorb the liquid completely around 30 minutes. Dollop frosting onto the cupcakes after 30 minutes and dust generously with cocoa powder just before serving. Refrigerate in an air tight container if you are lucky enough to be left with any.
Recipe for the coffee marsala syrup-Stir together coffee, marsala and sugar, until sugar is dissolved. Let it cool.
Recipe for frosting- With an electric mixer on medium speed in a bowl whisk the heavy cream until stiff peaks form, be careful not to over beat, or cream will be grainy. In another bowl, whisk together the mascarpone cheese and confectioners sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.