Servings
Units
Prep Time
40 minutes
Cook Time
20 minutes
Ingredients
- For the Muffin Batter
- For Soaking
- For the Mascarpone Cream Topping
- For Decoration
Directions
-
1
Preheat the oven to 180°C (350°F) (top and bottom heat). Line a muffin tin with 6 paper liners. Beat the egg and brown sugar until light and fluffy. Mix in the oil, milk, and vanilla extract.

-
2
Sift together the flour, baking powder, and salt. Gently fold into the wet ingredients. Do not overmix.

-
3
Divide the batter evenly into the liners and bake for 18-20 minutes. Use a toothpick to check for doneness. Let the muffins cool completely.

-
4
Once the muffins are cool, drizzle 1 tbsp of cooled coffee over each muffin, letting it absorb evenly. Pour slowly for the best results.

-
5
For the mascarpone cream, mix the mascarpone with powdered sugar and vanilla until smooth. Whip the cold cream until stiff peaks form and gently fold into the mascarpone mixture. Transfer the cream to a piping bag fitted with a large star tip and pipe a generous swirl onto each soaked muffin.
-
6
Dust with cocoa powder and garnish with chocolate shavings or a coffee bean, if desired.
Video
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