Tiramisu Cupcakes
A portable version of the classic Italian dessert, these tiramisu cupcakes are seriously amazing. Moist and delicious vanilla cupcakes soaked in a coffee liquor syrup, and topped with a light and creamy mascarpone frosting , and a dusting of cocoa powder.
Equipment
- Electric Mixer
- 12 cup muffin or cupcake pan
Ingredients
For the cupcakes:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 egg plus 1 egg white room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup plain yoghurt room temperature
- ¼ cup milk
Mascarpone Frosting:
- 1 cup mascarpone cheese softened to room temperature
- ¾ cup heavy whipping cream cold
- ¾ cup confectioners’ or powdered sugar sifted
Coffee Soak:
- ¼ cup brewed coffee or 2 tablespoons instant coffee dissolved in ⅓ cup hot water
- ¼ cup coffee liquor
Instructions
For the mascarpone frosting
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone cheese on medium high speed until smooth and creamy.
- Add confectioners’ sugar and heavy cream.Beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes.
- Keep the prepared frosting in the refrigerator until ready to use.
For the coffee soak
- For the coffee soak combine the brewed coffee or instant espresso powder and hot boiling water until the coffee is dissolved. Stir in the Kalhua, if using
For the Cupcakes:
- Preheat oven to 350F/180C. Line a 12 cup cupcake tin with liners.
- Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the egg, egg white and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- With the mixer on low speed gently add the dry ingredients into the wet ingredients.Then slowly add the yoghurt and milk until just combined and you don't see any specs of flour.. Do not over mix the batter.
- Spoon batter evenly into the prepared pan, filling them about ⅔ full.
- Bake the cupcakes for 20-22 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely
TO ASSEMBLE
- Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the coffee soak over each cupcake, and allow it to soak in.
- Transfer the frosting to a piping bag and pipe a big dollop on top of each cupcake.
- Dust the cupcakes with cocoa powder and enjoy!
Notes
Don’t Overmix the batter: Gently fold the batter to keep the cupcakes light and airy.
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
Allow the cupcakes to cool completely before frosting them with the mascarpone frosting. This will prevent the frosting from melting and sliding off the cupcakes.
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