Summary

Ingredients

For the dough:

• 200 g flour
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ salt
• 2 egg (s), separated
• 60 ml coffee, very strong
• 1 tablespoon Marsala, or Kahlua (coffee liqueur)
• 150 g suar, (100 + 50 )
• 1 pinch (s) salt

For the cream:

• 2 egg yolks
• 3 teaspoons sugar
• 1 tablespoon liqueur, kahlua (vanilla liqueur)
• 200 g mascarpone
• Chocolate, grated for decoration
• Butter for greasing or paper liners
• Marsala, for drinking

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Instructions

1. Preheat the oven to 200 degrees, grease the muffin tray with butter or line it with paper liners.
2. Mix the flour, baking powder and salt in a bowl and set aside.
3. Separate the eggs, stir the egg yolks with the coffee and the Marsala (or vanilla liqueur) until creamy. Then add 100 g sugar and stir until it has dissolved and a thick, creamy mixture has formed. Put aside.
4. Beat the egg white until stiff and pour in the remaining 50 g of sugar. Add 3 tablespoons of it to the egg yolk mixture and stir.
5. Now sift the flour mixture over the egg yolk mixture and stir in with a mixing spoon with a hole. Add the egg whites and carefully fold in.
6. Fill the dough 2/3 full into the prepared muffin tray and bake in the oven for approx. 20 minutes. It is best to do a chopstick test, as each oven heats differently.
7. Take out and let cool a little in the tin.
8. Then let cool down completely on a wire rack.
9. Poke several holes in the muffin corner with a fork and then soak each muffin with 1 tablespoon of Marsala.
10. For the mascarpone cream, mix the two egg yolks with the sugar until it has dissolved and the mixture is light and creamy. Then add the vanilla liqueur and mascarpone and stir in.
11. Brush the prepared muffins with it or use a piping bag with a star nozzle. Decorate the cupcakes with grated chocolate.
12. Annotation:
13. You can also add vanilla extract to the muffin batter instead of the alcohol, but then only 1 teaspoon and not 1 tablespoon. You can also omit the soaking of the muffins and the alcohol in the mascarpone cream. Without the soaking, however, the muffin batter is a little drier because it is not a normal batter. I also like to use normal coffee from the coffee machine and then add 1 teaspoon of soluble coffee, then it has the right strength.