Tiramisu Cupcakes

I don’t know about you, but I don’t always crave sweets. But I will always have room in my belly for some Tiramisu!

If you have never heard of Tiramisu before it’s a dessert originating in Italy. The cake version is made out of lady fingers soaked in coffee and liquor with a mascarpone and egg yolk frosting. This recipe is a twist on the original recipe and i absolutely love it! It is the perfect amount, plus I just love to make cupcakes 🙂

If you aren’t a coffee person, you should still give this a try! The flavor combination of these cupcakes really goes well together and I promise you wont be disappointed!

To get started, preheat the oven to 325˚ F.  Line your cupcake pans with paper liners.  Combine the cake flour, baking powder, and salt in a medium bowl. After sifting, whisk to mix evenly; set aside.

Add milk to a small saucepan. You want to take your vanilla bean and cut it lengthwise to open the inside. Scrape the seeds from the vanilla bean pod into the pan using your knife, and add the scraped pod to the pan as well.  Heat over medium-high heat just until bubbles appear around the edge of the pan.  Remove from the heat and whisk in the butter until melted.  Let stand 15 minutes.  Remove the vanilla bean pod and discard, or rinse and save it for some other recipe!

In the bowl of an electric mixer, combine the eggs, egg yolks, and sugar.  Whisk to blend.  Set the bowl over a pot of simmering water (Like you would a double boiler for melting chocolate!), whisking occasionally, until the sugar is dissolved. This took me about 5-6 minutes. Return the bowl to the electric mixer. Whisk on high speed until the mixture is pale yellow and fluffy, you should see it thicken as well, and when you lift a spoon with the mixture it should not drip, but fall like a ribbon or string. This took me a couple of tries before I got it just right!

Gently fold the dry ingredients into the egg mixture in three separate additions. When you fold something, you want to be careful not to mix, but gently take a section and do exactly what it sounds, and fold it over the other side. This will take a few minutes to mix well but it keeps the batter fluffy! Stir ¾ cup of the egg batter into the milk and vanilla mixture to thicken it up, then gently fold the milk and vanilla mixture into the batter until it’s just until evenly incorporated. Take an ice cream scoop and fill the cupcake liners about three-quarters full. Bake, rotating the pans halfway through, until the cakes are set and have a light golden color. This will take about 20 minutes. Once done, transfer the pans to a wire rack to cool.

While the cupcakes are cooling, start to make the soaking syrup! Combine the hot coffee, Kahlua, and sugar, and stir until the sugar is dissolved. I didn’t have espresso, so I just brewed some strong coffee! Place the warm cupcakes on a wire rack and place a baking sheet underneath to catch any dripping liquid.  Use a pastry brush or basting brush to brush the coffee mixture onto the tops of the cupcakes, do this until all of the syrup is gone. I  made the mistake of not using all of the syrup and I regret that because my cupcakes could’ve used a little more on them. Don’t be afraid they will get too soggy (that’s where I went wrong). It helps to poke each cupcake a few times with a toothpick to help the syrup soak in.  Let the cupcakes cool completely before frosting.

To make the frosting, add the heavy cream to the bowl of a stand mixer with a whisk attached. I do not have one so I used my electric hand mixer with a whisk attached and it turned out just fine! You will need a whisk for this part.  Whip on medium-high speed until the mixture looks like cool whip and you will see little peaks forming in the bowl.  In a stand up mixer, combine the mascarpone and confectioners’ sugar and mix on medium-high speed until smooth and fluffy, about 2 minutes. Preferably you should use a paddle attachment if you have one, I did not so I think that’s why my frosting looked a little less smooth than it should’ve been.  Fold about a third of the whipped cream into the mascarpone mixture with a spatula to lighten.  Gently fold in the remaining whipped cream until evenly incorporated.

Transfer the frosting to a pastry bag. I used a plain round tip, larger size. I really like Wilton brand. I use disposable bags and plastic white holders for the tips. They are washable and easy to use! After piping the frosting, dust the cupcakes with unsweetened cocoa powder. Serve and impress!!

Yield: about 24 cupcakes
For the cupcakes:
1¾ cups plus 2 tbsp. cake flour, sifted
1¼ tsp. baking powder
¾ tsp. coarse salt
6 tbsp. milk
1 vanilla bean, split lengthwise and scraped
6 tbsp. unsalted butter, at room temperature, cut into pieces
5 large whole eggs plus 4 large egg yolks
1½ cup sugar

For the soaking syrup:
½ cup freshly brewed very strong coffee (or espresso)
3 tbsp. Kahlua
6 tbsp. sugar

For the frosting:
1½ cups heavy cream
12 oz. mascarpone cheese, at room temperature
¾ cup confectioners’ sugar, sifted
Unsweetened cocoa powder, for dusting

 Originated from Martha Stewart’s Cupcakes recipe book.

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