( I made these for a friend’s birthday celebration, and they turned out good.)
Tiramisu Cupcake Recipe
Prep Time: 1 hour
Cook Time: 20 minutes
For the cupcake
- 1 1/4 cups of cake flour
- 3/4 tsp of baking powder
- 1/2 tsp of salt
- 4 tbsp of butter, melted
- 1/4 cup of milk
- 2 vanilla beans cut lengthwise, and scraped, set aside
- 3 eggs
- 3 egg yolks, at room temperature
- 1 cup of granulated sugar
- 1/3 cup and 2 tablespoons of espresso or strong coffee
- 1 tablespoon of chocolate liquor or marsala wine
- 1/4 cup of granulated sugar
- 1 cup of whipped cream
- 8 ounces of mascarpone cheese
- 1/4 cup of confectioners sugar
- * I used cocoa powder to dust on the top of the cupcakes
Preheat the oven to 325 degrees or 165 Celsius. Line a muffin pan with cupcake liners.
Sift cake flour, salt, and baking powder over a parchment paper and set aside.
In a small saucepan, heat the milk and vanilla seeds over medium heat and let it begin to boil and then remove from heat. Whisk in the butter and mix well. (Set aside.)
With an electric mixer, whisk together the eggs, yolks and sugar. Place the mixing bowl over a pan of simmering water, like a ban merie, and whisk until the sugar is mixed well, about 5 minutes. Remove the bowl from the heat and whisk using an electric mixer, making sure the mixture becomes light and fluffy and pale in color.
Next fold in the flour mixture into the egg mixture, into 3 batches. Stir in a 1/2 cup of batter into the milk mix then fold milk mixture to the remaining batter to mix well.
Take half the batter and add the batter into the divided cupcake tins. Fill about 1/3 full. Take the rest of the batter and add about 2 or 3 tablespoons of espresso or strong coffee and mix. Add in the remaining coffee batter to the cupcake tins.
Bake for about 20 minutes, or until the cupcakes are golden brown.
Place each cupcake on a wire rack or cool surface. While they are cooling prepare the syrup.
Stir together the freshly brewed coffee or espresso, chocolate liquor or Marsala wine and sugar. Let sugar dissolve and let cool.
Using a paring knife, cut out little triangular cones in the center of each cupcake. Then fill each hole with a small amount of syrup, and repeat the process until all the syrup is used.
In a medium size bowl add in the mascarpone cheese, whipped cream, and sifted confectioners sugar. Mix together until combined. Add to a piping bag, and pipe each cupcake when the cupcake is cooled.
To add a nice touch to these cupcakes, take a small amount of cocoa powder, and use a sifter to lightly dust some cocoa on top of the cupcakes.
* More pictures to come later today, as my photographer will be taking new pictures of these cupcakes!! 🙂