Tiramisu Cupcakes

By vealam

Ingredients

• Cakes:
• 2 3/4 cups (325g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 3/4 cups (360g) sugar
• 3/4 cup (170g) unsalted butter, softened
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup (230g) whole milk
• Coffee liqueur soak:
• 3 tablespoons coffee liqueur
• 2 tablespoons espresso powder
• 3 tablespoons sugar
• 3/4 cup (170g) hot coffee
• Frosting:
• 2 cups (450g) heavy whipping cream
• 1 tablespoon cornstarch
• 2/3 cup (71g) confectioners' sugar
• 1 cup (227g/8oz) mascarpone cheese
• 1 teaspoon vanilla extract
• Garnish:
• Cocoa powder, to dust tops
• Chocolate shards or shavings

Details

Servings 24

Preparation

Step 1

Make the cakes: Preheat the oven to 350°F. Line two cupcake tins with paper liners
In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Beat the eggs in one at a time. Add the vanilla. Alternately add the flour mixture and milk to the butter mixture, begin and end with flour. Spoon (or scoop as in the video) the batter into the paper liners. Bake for about 20 minutes, or until the cakes spring back with touch in their centers. Let cool completely.

Make the coffee soak: Combine all of the ingredients in a large bowl and stir until the sugar is dissolved. Remove the paper liners from the cupcakes and quickly dip the bottoms into the coffee soak. (The dip should take less than one second. If you over-soak the cupcakes they’ll fall apart.) Place the dipped cakes on a serving platter or in decorative cupcake papers.

Make the frosting: Beat the heavy whipping cream in the bowl of an electric mixer until soft peaks form. Add the cornstarch and confectioners’ sugar. Beat until stiff peaks form. Add the cheese and vanilla extract. Beat until smooth and thick. Transfer the frosting to a large piping bag fitted with a large French pastry tip. Pipe the frosting onto the cooled cupcake in a swirling motion.

Garnish: Sprinkle each cupcake with cocoa powder and top with chocolate shards or shavings (see video for more info).

Store the cakes loosely covered in plastic wrap in the refrigerator.