Vanilla-coffee produces an absolutely incredible crumb, so I especially recommend them. The cream they have is very gentle, not greasy and at the same time keeps its shape perfectly.
Mix dry ingredients for cupcakes: flour, baking powder and salt.
In a small bowl, combine butter and milk. Heat in the microwave until the butter is melted and stir.
In a mixer bowl, combine 4 eggs and 1 yolk + sugar (200 g) and beat well until the sugar dissolves. The mass should become pale and very lush, increasing in volume.
Stir dry ingredients in two to three steps. I do this with a mixer at low speed.
And now in a cup with an oil mixture, transfer 3-4 tbsp. l. dough, mix and pour back to the whole dough.
Line a cupcake pan with paper baskets and fill 3/4 full with batter.
Bake at 160 degrees for 20-25 minutes. As soon as a golden crust appears, take it out.
Prepare the syrup - mix hot strong coffee, alcohol and sugar. Mix well and soak cooled cupcakes with it. You can do this with a brush in several stages, or even drive the liquid with a syringe. But don't overdo it so the cupcakes don't get too wet.
For the cream, beat all the ingredients with a mixer at a fairly high speed. If desired, add a drop of food gel coloring. Transfer the cream to a cornet with a star tip and place the caps on top of the cupcakes. The cream holds its shape very well.
Cupcakes should be stored in the refrigerator (up to two days).