Tiramisu Cupcakes

After posting pictures of tiramisu Keith made on Facebook, a friend commented and said I should make that my next cupcake flavor. Instantly we started looking up recipes and coming up with the best way to make these cupcakes taste like tiramisu. We tried one recipe, but thought it could use some tweaking, so after making changes to the recipe, we were pretty happy with the end product.

1 cup sugar
– 1 vanilla bean
– 1 3/4 cups flour
– 1 1/2 tsp baking soda
– 1/2 tsp salt
– 1/4 butter, room temperature
– 2 large eggs, room temperate
– 1/3 full fat sour cream
– 1/4 cup vegetable oil
– 1 tbsp vanilla extract
– 2/3 cup of whole milk

1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
– 1 ounce marsala or dark rum
– 1/4 cup sugar

Mascarpone Frosting
1 cup heavy cream
– 8 ounces mascarpone cheese, room temperature
– 1/2 cup icing sugar, sifted

1. Preheat oven to 350F
2. In a small bowl, combine sugar and seeds from the vanilla bean, making sure to break up the clumps of seeds.
3. In the mixer bowl, mix together the flour, baking powder, baking soda and salt.
4. Add sugar mixture and combine.
5. Add butter and mix for about 3 minutes.
6. In a small bowl, combine eggs, sour cream, oil and vanilla extract. Whisk until smooth.
7. Add to flour mixture and beat until just combined.
8. Slowly add milk and mix until just combined.
9. Fill cupcake liners just over 1/2 full.
10. Bake for about 12-14 minutes, or until cupcake springs back when touched.
11. Remove cupcakes and cool on cooling rack.
12. While cupcakes are cooling, make the syrup by combining the coffee, marsala (or rum), and sugar until sugar is dissolved. Let cool.
13. Using a toothpick or bamboo skewer, poke several holes into the cupcakes. (This allows the syrup to soak down into the cupcake)
14. Brush the tops of each cupcake with the coffee syrup, repeating until all the syrup is used. This will take a while, and even though it looks like a lot, use it all! ( We put the cooling rack on top of a baking sheet to catch any drips). Allow cupcakes to absorb the syrup for about 30- 40 minutes.
15. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form.
16. In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately to frost cupcakes. (Use a large amount on each)
17. Refridgerate, and dust with cocoa powder before serving.



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