Tiramisu Cupcakes

By ctozzi

Ingredients

• Cupcakes:
• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 4 egg yolks
• 3 ounces milk
• 1 teaspoon vanilla extract
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Coffee Soaking Syrup:
• 1/2 tablespoon
• 1/4 cup water
• 1 tablespoon sugar
• 1 tablespoon dark rum or coffee liqueur
• Chocolate Ganache Glaze:
• 1/4 cup heavy cream
• 3 ounces bittersweet or semi-sweet chocolate, coarsely chopped
• Icing and Garnish:
• 8 ounces mascarpone
• 1/3 cup confectioners sugar
• 1 tablespoon sweet Marsala
• 1/2 cup heavy cream
• Cocoa Powder
• Chocolate shavings

Details

Servings 12
Adapted from mangiabenepasta.com

Preparation

Step 1

To make the cupcakes:
Preheat oven to 350 degrees F.
Line 12 cup muffin pan with cupcake liners.

Sift together the flour, baking powder, and salt; set aside.
With an electric mixer, beat together the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a time. Add the vanilla.
Beat in the flour mixture alternately with the milk, beating until well combined.
Pour the batter into the prepared pan.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes.
Transfer the cupcakes to a wire rack and add the coffee soaking syrup while they are still warm.

To make the coffee soaking syrup:
Bring the coffee powder, water, and sugar to a boil in a small saucepan.
Remove from the heat and stir in the rum or coffee liqueur.
Use a small knife or skewer to poke several holes in the top of each cupcake.
Brush the syrup over the cupcakes 2 or 3 times; the tops should be moist but not soggy.

To make the chocolate ganache:
Put the heavy cream in a small saucepan and bring to a simmer.
Put the chocolate in a small bowl.
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir the mixture until smooth and shiny.
Dip and swirl the top of each cupcake in the ganache.
Allow the ganache to set for a few minutes before adding the icing.

To make the icing:
Use an electric mixer to beat together the mascarpone, sugar, and Marsala until well blended.
Add the heavy cream and continue beating until fluffy, about 1 minute.
Fill pastry bag (use the tip of your choice) with the icing mixture.
Frost the tops of the cupcakes.
Sprinkle with cocoa powder and chocolate shavings to garnish.