Ingredients:
For the cupcakes:
- 1 cup granulated sugar
- ¾ cup organic sweet cream butter, softened
- 2 large organic eggs
- 3 teaspoons pure vanilla extract
- ½ cup cold coffee
- ¼ cup organic sour cream
- ¾ cup King Arthur all-purpose flour
- ½ cup King Arthur self-rising flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coffee liqueur, for soaking cupcakes
For the frosting:
- ½ cup organic sweet cream butter, softened
- 2 ounces mascarpone cheese
- 2 tablespoons coffee liqueur
- 3 cups powdered sugar
- Dusting of cocoa powder, for garnish
Directions:
For the cupcakes:
- Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
- Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
- Slowly add in eggs, one at a time, and mix on medium speed until combined.
- Reduce speed to low and add vanilla extract, coffee, and sour cream.
- In a separate bowl, combine both flours, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
- Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- When cupcakes come out of the oven and are still warm, poke holes in each cupcake with a fork. Slowly soak each cupcake with 2 teaspoons of coffee liqueur. Let cool.
For the frosting:
- With a hand or stand mixer, beat softened butter and mascarpone cheese together on medium speed for 3 minutes.
- Add coffee liqueur and mix on medium speed until thoroughly combined.
- Slowly add powdered sugar and beat on low for 1 minute.
- Gradually increase the speed to high and beat for 3 minutes, until fluffy.
- Gently pipe each cupcake with Coffee Liqueur Mascarpone Frosting. Garnish with a dusting of cocoa powder on each cupcake.
2016 Valerie Renèe
Plan B Chronicles 
Yum, sounds delicious!
LikeLiked by 1 person