In the mood for a special cupcake recipe? This dessert focuses on tiramisu and, put simply, is delicious.
Tiramisu Cupcakes Recipe
In the mood for a special cupcake recipe? This dessert focuses on tiramisu and, put simply, is delicious.
Ingredients
- Chocolate Covered Coffee Beans crushed
- 2 1/2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 8 ounces Unsalted Butter
- 2 cups Sugar
- 4 Egg
- 1 teaspoon Pure Vanilla Extract
- 1 cup Milk
- 1/3 cup Sugar
- 1 tablespoon Espresso Powder
- 2 tablespoons Coffee Liqueur
- 8 ounces Mascarpone
- 1/2 cup Confectioners Sugar
- 2 tablespoons Coffee Liqueur
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 cup Heavy Cream
Instructions
- Preheat the convection oven to 325 and line 24 regular cupcake pans with liners.
- Chop the chocolate covered coffee beans; set aside.
- Combine the flour, baking powder and salt in a bowl.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Should take between 5 and 8 minutes.
- Slowly add the eggs, one at a time, scraping the bowl as needed.
- Mix in the vanilla extract.
- On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredient.
- When the batter is smooth, divide evenly into the cupcake liners.
- Sprinkle one teaspoon crushed coffee beans on each cupcake. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.
- In a small saucepan, combine one-third cup water, sugar and espresso powder.
- Heat over medium-high heat until the sugar is completely melted, stirring occasionally.
- Remove from the heat and stir in the coffee liqueur.
- In a medium bowl, combine the mascarpone, confectioners’ sugar, coffee liqueur and vanilla extract.
- Place the heavy cream in the bowl of a stand mixer.
- Using the whisk attachment, whip the cream until soft peaks form. Gradually fold one-third of the whipped cream into the mascarpone mixture.
- Continue folding in the cream in two more additions.
- Using a fork, poke holes in the tops of the baked cupcakes. Gradually spoon 2 tablespoons of espresso syrup over each cupcake. Place the mascarpone cream in a piping bag fitted with a metal tube and pipe desired amount of cream onto each cupcake. Dust with cocoa powder and sprinkle with chocolate shavings.
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Nutrition
Calories: 264kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 107mgSugar: 22g
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