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–+ servings
Tiramisu Cupcakes

Tiramisu Cupcakes

Decadent, rich, and infused with espresso and cocoa flavour, these Tiramisu Cupcakes are an absolutely delicious dessert.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Frosting 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Italian
Servings 12 Cupcakes
Calories 377 kcal

Ingredients
 

For The Cupcakes

  • 1½ cups All-purpose flour, , Spooned and levelled
  • 1½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Butter, Room temperature
  • 2 tablespoon Oil
  • 1 cup Granulated sugar
  • 2 teaspoon Vanilla extract
  • 3 Egg whites, Room temperature
  • ½ cup Buttermilk, Room temperature

For The Espresso Soak

  • 1 cup Brewed coffee, Strong
  • ¼ cup Dark rum

Mascarpone Cream

  • 8 ounce Mascarpone cheese, Cold
  • 1 cup Powdered sugar
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 Yolk
  • ¾ cup Heavy cream, Cold
  • 2 tablespoon Cocoa powder, For dusting
  • 6 Lady Fingers Cookies

Instructions
 

How To Make The White Cupcakes

  • Preheat the oven to 350℉ and line a 12-cavity cupcake pan with parchment paper.
  • Whisk all dry ingredients together.1½ cups All-purpose flour,  1½ teaspoon Baking powder, ¼ teaspoon Salt
  • Use the paddle attachment to beat the room-temperature butter and sugar for 2 minutes until light, fluffy, and creamy.½ cup Butter, 1 cup Granulated sugar
  • Add in the oil and vanilla extract and mix well. 2 tablespoon Oil, 2 teaspoon Vanilla extract
  • Add in the egg whites and beat well. The mixture should look homogenous and light. 3 Egg whites
  • Switch to a spatula and add the dry ingredients, alternating with buttermilk. Start and finish with dry ingredients. Gently mix, and do not overmix. Fill the cupcake liners to ⅔ and bake them. Bake them for 15-18 minutes, and let them cool before frosting.½ cup Buttermilk

Espresso Soak

  • Mix the brewed coffee and dark rum in a small, shallow bowl. 1 cup Brewed coffee, ¼ cup Dark rum

How To Make The Mascarpone Cream

  • Beat the cold Mascarpone cheese, powdered sugar, and salt on low speed with the paddle attachment until smooth and creamy. 8 ounce Mascarpone cheese, 1 cup Powdered sugar, ¼ teaspoon Salt,
  • Add the cold whipping cream, vanilla extract, and yolk, turn the speed to medium-high, and beat the mixture until it thickens and becomes stable. The egg yolk bonds the cream ingredients and makes it more stable. The mascarpone cream should become pipeable and not too soft and runny. ¾ cup Heavy cream, 1 Yolk, 1 teaspoon Vanilla extract

Assembly

  • Let the cupcakes cool completely before frosting them. Use a Cupcake Corer or a small knife to make a hole inside the cupcakes. Dip a small piece of Lady Fingers Cookie (about 1.5 inches long) into the coffee/rum mixture and insert it into the cupcake cavity. Use a fork to poke the cupcake top so the coffee penetrates the cupcakes. 6 Lady Fingers Cookies
  • Pour one tablespoon of the coffee/rum mixture over the cupcakes.
  • You can use a different piping tip to pipe the Mascarpone cream on top of the cupcakes. Top the cream with cocoa powder dusting. The combination of cocoa powder and espresso flavour adds a unique mocha flavour to the cupcakes. Enjoy these decadent cupcakes with a cup of coffee :) 2 tablespoon Cocoa powder

Nutrition

Calories: 377kcalCarbohydrates: 41gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 73mgSodium: 250mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 758IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg
Keyword Tiramisu, Tiramisu Cupcakes, Traditional Tiramisu
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