Tricolor cupcake with mascarpone, coffee, cocoa and chocolate icing

The original recipe for a tricolor coffee and chocolate cake, for which mascarpone is added to the dough. The cupcake is decorated with chocolate icing, which goes well with the rich taste of the cupcake. In the cut, the cupcake looks very impressive - the admiration of the guests is guaranteed.

Ingredients

• Cream cheese (mascarpone) - 250 g
• Eggs - 3 pcs.
• Sugar - 190 g
• Flour - 350 g + as needed
• Baking powder - 10 g
• Salt - 1 pinch
• Milk - 70 ml
• Instant coffee - 20 g
• Cocoa powder - 10 g
• Water (boiling water) - 30 ml
• For glaze:
• Dark chocolate - 100 g
• Cream 35% - 60 ml

Directions

1. Prepare all the necessary ingredients.
2. Boil water (you will need 30 ml of boiling water).
3. First of all, prepare additives in the dough, which will determine the color.
4. Measure 40 ml of milk into one cup.
5. In the second cup, combine 30 ml of boiling water and 5 g of instant coffee. Stir until dissolved.
6. Pour 15 g of instant coffee and 10 g of cocoa powder into the third cup. Pour in 30 ml of hot milk and brew the mixture. Mix thoroughly.
7. Now prepare the dough.
8. Combine eggs and sugar in a bowl. Beat with a whisk or mixer until the sugar grains are dissolved and a light fluffy mass.
9. Add mascarpone and a pinch of salt. Whisk the mixture again.
10. Combine flour (a little more than 2 cups with a capacity of 250 ml) with baking powder and sift into the egg mixture.
11. Mix thoroughly.
12. The mixture turns out to be thick, grooves from the whisk remain on the surface.
13. Divide the dough into three equal parts.
14. Pour one of the additives into each part of the dough and mix thoroughly. You will get three colors of dough: white, light coffee and dark chocolate.
15. The chocolate dough is thicker. Adjust the thickness of the rest of the dough by adding 1-2 tbsp. spoons of flour.
16. Turn on the oven to preheat to 180 degrees.
17. Cover the baking dish with parchment. To be safe, I used two rectangular cake pans measuring 26x11 cm and 20x12 cm.
18. Gradually fill the form with dough, alternately laying out a tablespoon of each color in a checkerboard pattern. Consider alternating colors when laying out the next layer
19. Bake coffee and chocolate cake with mascarpone at a temperature of 175-180 degrees for 50-55 minutes. Check readiness with a wooden skewer - it should come out of the cake dry.
20. Prepare frosting.
21. Heat the cream to a hot state (for example, in the microwave) and pour over the chocolate pieces. Wait for the chocolate to melt and then mix thoroughly with a spatula.
22. Using a spatula, spread frosting on top of cupcakes.
23. Leave the cupcakes for 2-3 hours for the icing to completely set.
24. After a while, cut the cupcakes into slices and serve.
25. Tricolor cupcake with mascarpone, coffee and cocoa - easy, tasty, beautiful.
26. Bon appetit!