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Tiramisu Cupcakes

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Ingredients

CUPCAKES:
6 tbsp salted butter, room temp
3/4 cups sugar
2 tsp vanilla extract
6 tbsp sour cream
3 egg whites
1 1/4 cups all purpose flour
2 tsp baking powder
6 tbsp milk
2 tbsp water
TIRAMISU FILLING:
2 egg yolks
6 tbsp sugar
1/2 cup mascarpone cheese
1/2 cup heavy whipping cream
2 1/2 tbsp warm water
1 tbsp instant espresso coffee granules
1/4 cup Kahlua
FROSTING:
1/2 cup unsalted butter, room temperature
4 cups powdered sugar
2 1/2 tbsp Kahlua or espresso
1/2 cup mascarpone cheese, room temperature

Tiramisu Cupcakes

  • 1 hour
  • Serves 12
  • Easy

Directions





Here’s for you the deliciously awesome Tiramisu Cupcakes. So just go and grab this yummy recipe now!



Steps

1
Done

Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.

2
Done

Beat butter and sugar until light in color and fluffy, about 2-3 minutes.

3
Done

Add vanilla extract and sour cream and mix until well combined.

4
Done

Add egg whites in two batches, mixing until well combined.

5
Done

Combine dry ingredients in another bowl, then combine milk and water in another bowl.

6
Done

Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.

7
Done

Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

8
Done

Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

9
Done

While cupcakes cool, make the filling. Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.

10
Done

Cook for about 6-8 minutes, with heat on low, stirring constantly, or until mixture is light in color and sugar is dissolved. If mixture starts to get too thick and a darker yellow, it’s overcooked.

11
Done

When done, whip yolks with mixer until they thicken and yellow a bit.

12
Done

Fold mascarpone cheese into whipped yolks.

13
Done

Add heavy whipping cream to another mixer bowl and whip until stiff peaks form, about 5-7 minutes.

14
Done

Fold whipped cream into mascarpone mixture.

15
Done

In another small bowl, combine warm water, espresso and Kahlua.

16
Done

Once cupcakes are cool, cut out the centers. I use a cupcake corer.

17
Done

Drizzle about 1 tbsp of the espresso mixture over the inside of the holes of the cupcakes, then fill in the holes with the tiramisu filling.

18
Done

To make the frosting, beat the butter until smooth.

19
Done

Add 2 cups of powdered sugar and 1 tbsp of Kahlua and mix until smooth.

20
Done

Add another cup of powdered sugar and remaining Kahlua and mix until smooth.

21
Done

Carefully fold in the mascarpone cheese.

22
Done

With mixer on low speed, add the remaining cup of powdered sugar and mix just until smooth. You don’t want to over mix the msacarpone cheese or it could become too thin.

23
Done

Pipe the frosting onto the cupcakes and sprinkle with some cocoa and top with chocolate covered espresso beans, if desired.
Store in the refrigerator. When ready to serve, I recommend letting them sit out for 20-30 minutes, so they aren’t too cold and firm.

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