Mocha Tiramisu Cupcakes

This is another overdue post- I don't even remember how long ago I made these, and I've made them twice more since!  They are seriously amazing...moist chocolate-coffee cupcakes with coffee-infused ganache and mascarpone whipped cream frosting!

You definitely want to make these.

Ingredients:
1/2 cup plus 2 tablespoons milk
6 tablespoons unsweetened cocoa powder
1/4 strongly brewed coffee (or 1/4 cup water + 1/4 cup instant coffee powder - we used brewed)
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter -- at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 large eggs

for Coffee Ganache and Frosting (** Please see note, below):
3 cups heavy cream
1/3 cup coffee beans -- crushed
8 ounces milk chocolate -- finely chopped
2 cups mascarpone cheese
1/4 cup confectioners' sugar -- sifted

**note: I ended up doubling the ganache and halving the mascarpone frosting.  I found that the flavors were more balanced, plus I didn't have to buy as much (expensive!) mascarpone cheese.

Directions:

1. Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liners.
2. Combine the milk, cocoa, and coffee in a small saucepan and bring to a boil, constantly whisking, until the cocoa has dissolved. Let cool and pour into a liquid measure.
3. Sift together the flour, baking soda, and salt. 
4. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. 
5. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid. 
6. Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.
7. Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. 
8. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil. 
9. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. 
10. Spoon enough ganache over each cupcake to fill the liners to the rim.
11. In the bowl of a mixer fitted with a whisk attachment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners sugar and whisk until smooth. 
12. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.
13. Dust with cocoa powder

I also made cute little chocolate birds to go on top, hehe :)

I know that there are a lot of steps- and that these are more labor intensive than most other cupcakes...but c'mon...look at them:

Just glorious!  Dave has requested these for his birthday.  I'll see if I can make them when we are at the shore!

Recipe from Spoonful