Tiramisù Cupcakes

By Pagingdrstarling

Ingredients

• 1/2 cup (113 grams) soft butter
• 1 cup (200 grams) granulated sugar
• 2 eggs
• 3 tbsp cold espresso mixed with 1 tbsp water
• 1 3/4 cup (210 grams) all purpose flour
• 1/4 cup (20 grams) unsweetened cocoa
• 2 tsp baking powder
• 1 cup heavy cream
• 8 ounces mascarpone cheese, room temperature
• 1/2 cup confectioners' sugar, sifted
• cocoa powder and dark chocolate shavings to decorate

Details

Servings 18
Preparation time 10mins
Cooking time 25mins
Adapted from thepetitecook.com

Preparation

Step 1

For the cupcakes:
Heat the oven to 180C/350F. Line two cupcake baking trays with 18 paper liners.

In a mixing bowl whisk the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition.

In a separate bowl sift together the flour, cocoa and baking powder. Add the flour mixture alternately with the cold coffee mix to the creamed butter.
Mix until just combined.
Divide the batter into the prepared cupcake tins and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Leave the cupcakes in the tin for 5 minutes before placing them on wire racks to cool completely.

While they cool, prepare the frosting.
For the Tiramisù frosting:
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat the cream).

In another bowl, whisk together mascarpone and confectioners' sugar until smooth.

Gently fold whipped cream into mascarpone mixture until completely incorporated.

Transfer the tiramisù frosting into a piping bag and top each cupcake.
Decorate with cocoa powder and chocolate shavings.
Serve immediately and enjoy!

– Choose a high-quality mascarpone cheese (just like a true Italian would do).

– Look for organic unsweetened cocoa powder, it will truly make the difference.

– Use a medium roast ground coffee to make the espresso. Keep instant coffee as far away as possible from these gorgeous cupcakes.