Recipe courtesy of Michele Kenno
Tiramisu Cupcakes
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 295
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 35
- Dietary Fiber
- 0
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 72
- Sodium
- 197
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
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.