3tbspfreshly brewed espressoor use espresso powder or Camp coffee syrup
1/2tbspvanilla extract
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For the frosting
300g| 10 1/2oz icing sugar
300g| 10 1/2oz full-fat mascarpone cheese
150g| 5.3oz dark chocolatechopped
25g| 2 tbsp unsalted butter
100ml| 3.3fl oz Irish creamBaileys
1tspvanilla extract
grated chocolate to garnishor you can use whatever sprinkles you prefer
Instructions
Preheat the oven to 180C (350F) and put cupcake cases into a 12 hole muffin tin.
Put the flour, cocoa powder, sugar and salt in the bowl of a food processor or stand mixer fitted with paddle attachment. Process/mix for a couple of seconds to combine.
Add the cubed butter and process/mix until the mixture resembles breadcrumbs.
Add the eggs and process/mix until well combined.
Mix the buttermilk with the coffee and vanilla extract and add gradually to the batter beating or blitzing until completely mixed in. Scrape the sides of the bowl and mix again.
Divide the batter among the cupcake cases, filling 2/3 of the way.
Bake for 17-20 minutes until risen and firm. Cool on a wire rack before frosting.
Put the chocolate and butter in a bowl and set over a saucepan of barely simmering water. Allow to melt, stirring occasionally, until completely smooth. Stir in the Irish cream and mix together - the choclate will thicken slightly.
Put the icing sugar, mascarpone and a third of the melted chocolate in the bowl of your stand mixer and start beating on low speed, increasing to maximum once the ingredients are incorporatead.
Add the rest of the chocolate and vanilla extract and mix until completely smooth.
Transfer to a piping bag fitted with a large star tip and generously frost each of the cupcakes.