Tiramisu "Cup"cakes
- Level: Easy
- Yield: 6 "cup"cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 30
- Saturated Fat
- 18
- Carbohydrates
- 62
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 143
- Sodium
- 296
- Total: 1 hr 55 min
- Active: 25 min
Ingredients
4 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
3/4 cup plus 2 tablespoons cake flour
3/4 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs
2/3 cup granulated sugar
1 tablespoon milk
3/4 teaspoon vanilla extract
1/2 cup confectioners' sugar
1/2 cup coffee liqueur, such as Tia Maria
1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa powder
1/4 cup hot water
1 cup mascarpone cheese, at room temperature
1/2 cup heavy cream
Cocoa powder or chocolate shavings, for garnish, optional
Directions
- Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet.
- Sift the flour, baking powder and salt into a medium bowl and set aside. In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes. They will begin to lighten in color and become frothy. Add the granulated sugar and continue to beat for an additional 4 minutes. Reduce the mixer speed to low and stir in the flour mixture until just combined. Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla. Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- While the cupcakes bake, mix together 1/4 cup of the confectioners' sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved.
- When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer. Evenly but slowly spoon the coffee syrup over each cupcake. Let cool completely.
- When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners' sugar and remaining 1/4 teaspoon vanilla until soft peaks form. Divide among the cupcakes. Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using.