Snowball Cupcakes

Ingredients:

Cupcakes

• 1/4 cup cake flour (not self-rising)
• 0.5 tsp cocoa powder
• A pinch of salt
• 1 large egg, separate the yolk from the white
• 3 tbsp. granulated sugar
• 1 tbsp + 2 tsp brewed strong coffee
• 1/4 tsp vanilla extract

Glaze

• 6 tablespoons unsalted butter at room temperature
• 1.5 cups powdered sugar
• 1 tbsp. mascarpone cheese
• 1.5 tsp vanilla extract
• 2.5 cups sweet coconut flakes

Preparation:

1. Preheat oven to 350°F (190°C) and spray a 12-cup mini muffin tin with cooking spray.
2. Cupcakes:
   
   Sift the flour, cocoa powder, and salt into a small bowl. In a medium bowl, beat the egg yolk with 2 tablespoons of granulated sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes. Stir in 2 teaspoons of coffee and vanilla extract. Add the flour mixture and mix with a spatula until smooth.
3. In another bowl, beat the egg whites with a clean whisk on medium speed until foamy. Increase the speed to medium-high and gradually add the remaining 1 tablespoon of granulated sugar; beat until stiff, glossy peaks form, about 3 minutes.
4. Using a rubber spatula, fold about a third of the beaten egg white into the batter, then carefully fold in the remaining egg white. Divide the batter evenly among the cupcake liners, filling them halfway. Bake until the cupcakes are deep golden brown and spring back when pressed, about 10 minutes. Poke a few holes in each cupcake with a toothpick, then brush with the remaining 1 tablespoon of coffee. Transfer to a wire rack and let cool completely.
5. Glaze:
   
   In a large bowl, beat the butter and powdered sugar with a mixer on low speed until smooth, then increase the speed to medium-high and beat until the frosting is light and fluffy, about 2 minutes. Add the mascarpone and beat until smooth. Stir in the vanilla extract.
6. Spread coconut on a plate. Cover each cupcake completely with a thick layer of frosting, then roll in coconut. Refrigerate for at least 30 minutes. Can be stored for up to 24 hours.