Tiramisu Cupcakes
These Tiramisu cupcakes are amazing! They're like individual tiramisu cakes! Each is drizzled with a blend of Kahlua espresso, filled with tiramisu and topped with a light Kahlua mascarpone buttercream.
INGREDIENTS:
FOR THE CUPCAKES:
- ¼cupmilk
- ¾teaspoonbaking powder
- 1cupgranulated sugar
- 1¼cupscake flour(not self-rising, sifted)
- ½teaspooncoarse salt
- 1vanilla bean(halved lengthwise, seeds scraped and reserved)
- 4tablespoonsunsalted butter(at room temperature, cut into pieces)
- 3whole eggs plus 3 egg yolks(at room temperature)
FOR THE COFFEE-MARSALA SYRUP:
- 1ouncemarsala wine
- ¼cupgranulated sugar
- 1/3cupplus 1 tablespoon freshly brewed very strong coffee(or espresso)
FOR THE MASCARPONE FROSTING:
- ½cupconfectioners' sugar(sifted)
- Unsweetened cocoa powder
- 1cupheavy cream
- 8ouncesmascarpone cheese(room temperature) (for dusting)
DIRECTIONS:
First, preheat oven to 325 degrees F. Line standard muffin cups with paper liners. Sift together the cake flour, baking powder and salt. Heat the milk, vanilla bean and seeds in a small saucepan over medium heat until bubbles appear around the edges. Remove from fire. Whisk in the butter until melted and let stand 15 minutes. Pass the milk mixture through a fine sieve into a bowl and discard the vanilla bean.
Then, using an electric mixer on medium speed, whisk together whole eggs, yolks and sugar. Place the mixing bowl over a pot of simmering water and whisk by hand until the sugar has dissolved and the mixture is heated through, about 6 minutes. Remove the bowl from the heat. With an electric mixer on high speed, beat until the mixture is fluffy, pale yellow and thick enough to hold a ribbon on the surface for several seconds when the whisk is raised.
Gently but completely fold the flour mixture into the egg mixture in three batches; Stir ½ cup of batter into the filtered milk mixture to thicken, then stir the milk mixture into the rest of the batter until combined.
Divide dough evenly into lined cups, three-quarters full. Bake, turning the mussels halfway through cooking, until the center is completely set and edges are lightly browned, about 20 minutes. Transfer the molds to racks to cool them completely before removing the cupcakes.
Prepare the syrup: mix the coffee, marsala and sugar until the sugar has dissolved. Let cool.
Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all the syrup has been used. Let the cupcakes absorb the liquid for 30 minutes.
Make the frosting: Using an electric mixer on medium speed, whip the heavy cream until stiff peaks form (be careful not to beat too much or the cream will be grainy). In another bowl, whisk together mascarpone and icing sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until completely incorporated. Use immediately.
To finish, apply a spoonful of frosting on cupcakes; refrigerate overnight in airtight containers. Sprinkle generously with cocoa powder just before serving. Happy Cooking Time.
