Tiramisu Cupcakes

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • Cupcakes:
  • Crushed chocolate covered coffee beans
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • Espresso Syrup:
  • 1/3 cup sugar
  • 2 tablespoons espresso powder
  • 2 tablespoons coffee liqueur
  • Mascarpone Cream:
  • One 8-ounce container mascarpone
  • 1/2 cup confectioners' sugar
  • 2 tablespoons coffee liqueur
  • 1 1/2 teaspoons vanilla extract
  • 1 cup heavy cream
  • Cocoa powder, for garnish
  • Chocolate shavings, for garnish
Directions
  • For the cupcakes: Preheat the convection oven to 325 degrees F. Line 24 regular cupcake pans with liners.

  • Rough chop the chocolate covered coffee beans and 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, 4 to 8 minutes. Slowly add the eggs, one at a time, scraping the bowl as needed. Add the vanilla extract. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients.

  • When the batter is smooth, divide evenly into the cupcake liners. Sprinkle 1 teaspoon crushed coffee beans on each cupcake. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.

  • For the espresso syrup: In a small saucepan, combine 1/3 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.

  • For the mascarpone cream: 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.

  • To assemble: 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.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Everyday Celebrations