Cupcake Month is here, and honestly… what better way to celebrate than by eating your coffee? We’ve taken your daily espresso, wrapped it in a moist, fluffy sponge, and topped it with a cloud of buttery mascarpone cream. No paper cups, no takeaway lids… just pure, edible bliss.

These beauties are rich enough to impress your fanciest friends, but simple enough to whip up on a Tuesday night when the caffeine cravings hit. The espresso adds a deep, almost chocolatey kick (because coffee and cocoa go hand in hand), while the mascarpone brings a cool, creamy balance.

Method

1. Mix all the ingredients together in 1 bowl.

2. Scoop the mixture into cupcake cases.

3. Bake at 160°C in the oven for 20-25 minutes, and leave to cool.

4. For the buttercream, all ingredients must be at room temperature. Beat the butter and icing sugar together until light and fluffy, then add the mascarpone and vanilla and combine (don’t over whip or it will split).

5. Use an ice cream scoop and shave chocolate on top, and add an espresso bean for decoration.