Ingredients:

  • 1 box (15.25 oz) Vanilla or White Cake Mix
  • 1 cup Whole milk
  • 1/2 cup Unsalted butter, melted
  • 3 Large eggs
  • 1 tsp Pure vanilla extract
  • 1/2 cup Strong brewed espresso
  • 2 tbsp Granulated sugar
  • 1 tbsp Dark rum
  • 8 oz Cold Mascarpone cheese
  • 1 1/2 cups Cold heavy whipping cream
  • 1/2 cup Powdered sugar, sifted
  • 1 tsp Vanilla bean paste
  • 2 tbsp Unsweetened cocoa powder
  • 24 Mini ladyfingers

Instructions:

  1. Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
  2. In a large mixing bowl, combine the cake mix, whole milk, melted butter, eggs, and vanilla extract. Whisk until the batter is smooth and velvety, about 2 minutes.
  3. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until the centers spring back when gently pressed. Remove from oven.
  4. While cupcakes are baking, whisk hot espresso, sugar, and rum until the sugar is completely dissolved.
  5. While the cupcakes are still warm, use a toothpick to poke holes in the top and generously brush the espresso mixture over each cupcake using a pastry brush.
  6. In a chilled bowl, combine cold mascarpone, cold heavy whipping cream, powdered sugar, and vanilla bean paste. Beat on medium-high speed until stiff, stable peaks form.
  7. Transfer the mascarpone cream to a piping bag and frost the completely cooled cupcakes.
  8. Use a fine-mesh sieve to dust the tops with cocoa powder and garnish each with a mini ladyfinger.