Aug 062014
 

Authentic Italian tiramisu in cupcake form is rich, creamy and so simple to make.

tiramisucupcakes_featured

Tiramisu Cupcakes
 
Authentic Italian tiramisu in cupcake form is rich, creamy and so simple to make.
Author:
Recipe type: Dessert
Cuisine: Italian
Ingredients
CUPCAKES
  • 2¼ c. all-purpose flour
  • 1½ c. sugar
  • 3½ tsp. baking powder
  • ½ tsp. salt
  • 1¼ c. milk
  • ¼ c. vegetable oil
  • 1 stick butter, softened
  • 2 tsp. vanilla extract
  • 3 large eggs

ESPRESSO SYRUP
  • ½ c. water
  • 1 tsp. instant espresso powder
  • 1 tbsp. rum
  • 1 tbsp. confectioner's sugar

FILLING/FROSTING
  • 3 c. (24 oz.) mascarpone cheese
  • 1½ c. confectioner's sugar
  • 1 tbsp. vanilla extract
  • 1 tbsp. rum
  • 3 c. heavy cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Line 2 cupcake pans with cupcake liners.
  3. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
  4. Add milk, vegetable oil, softened butter, and 2 tsp. vanilla extract to the dry ingredients.
  5. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl as needed.
  6. Add eggs and beat for an additional 2 minutes.
  7. Bake cupcakes for 20 minutes or until tops are rounded and golden-brown and a toothpick inserted into the center comes out clean.
  8. Cool cupcakes on a wire rack for 20 minutes.
  9. While cupcakes are baking, prepare the espresso syrup.
  10. Bring water to a boil and remove from heat.
  11. Stir in espresso powder, 1 tbsp. rum, and 1 tbsp. confectioner's sugar. Cool while cupcakes are baking.
  12. Prepare filling/frosting by combining mascarpone cheese, ½ c. confectioner's sugar, 1 tbsp. vanilla extract and 1 tbsp. rum in a large bowl with an electric mixer.
  13. In a separate bowl, beat heavy cream with an electric mixer on medium speed for 2-3 minutes until stiff peaks form.
  14. Fold whipped cream into mascarpone mixture until fully combined.
  15. Once cupcakes and espresso syrup has cooled, prepare cupcakes to be filled.
  16. Cut a small cone-shape in the top of each cupcake. Start about ¼ inch from the side of the cupcake and tilt a paring knife toward the middle of the cupcake, cutting in a circular motion until you can pop the cone out of the top of the cupcake.
  17. Brush the cut-out inside of the cupcake generously with the espresso syrup, and then brush the remaining ¼ inch that remains around the top of the cupcake.

 

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)

Rate this recipe: