Chocolate-Buttermilk Snack Cakes

将烤箱预热至350°。使用不粘的喷雾慷慨地涂上三个12杯松饼罐的杯子。在一个小碗里，用咖啡和香草搅拌酪乳。在中等碗中，用可可粉，小苏打水和盐筛选面粉。

In a large bowl, using a hand mixer, beat the granulated sugar with the oil at medium-high speed until blended; beat in the egg. At low speed, beat in the dry ingredients and the buttermilk mixture in 3 alternating batches. Spoon about 2 tablespoons of batter into each muffin cup.

Bake the cakes for about 12 minutes, until risen and a toothpick inserted in the centers comes out clean. Let cool in the pans for 3 to 5 minutes. Carefully invert the cakes onto a parchment paper–lined baking sheet (this will help them flatten slightly). Let cool completely, about 30 minutes.

In a large bowl, beat the mascarpone, cream, confectioners’ sugar, vanilla, espresso and salt at medium speed until smooth and thick.

将睫毛棒填充到半蛋糕的平坦侧面上。顶部剩下的18块蛋糕，按下填充填充物。用洒熔化的巧克力和涂层浸入熔化的巧克力和涂层中的每一杯。冷藏直到设定，至少1小时或长达3天。冷却蛋糕。