First of all, if you are intimated by tiramisu making, don’t be! Tiramisu is in fact one of the easiest desserts to make. And you know what, no baking is required! Just make sure you use good quality mascarpone cheese, you are good to go! And the result is a creamy and light yet also decadent and delicious show-stopping dessert.
Having been really busy with Valentine’s Day parties for the past week, I was able to sit down now to introduce you guys to these tiramisu cupcakes – a nice twist to the traditional Italian dessert and present it into little cupcakes. I’ve made tiramisu for so many times, but it was my first time hearing about tiramisu cupcakes, thanks to one of my clients who made a special request for her company’s Valentine’s Day party.
I googled about it and realized that most of the recipes out there were originated from Martha Stewart’s recipe – a base of sponge cake soaked with coffee-flavoured syrup and topped with mascarpone frosting. I tried out the recipe by making the first batch for my family and neighbours. After a huge success, there was second batch for my beloved client. Then another batch last week for our weekend family dinner. THREE BATCHES! Over the past two weeks! Because these cupcakes are truly delicious. Personally I thought there were awesome, very addictive and absolutely tiramisu-y! The mascarpone frosting and coffee-marsala syrup complemented each other really well. Everyone who tasted it loved it! Such a big hit!
Here is my suggestion: the first time I made them, the cupcakes didn’t really absorb the syrup, but only covered the top. I do recommend poking holes with a fork in the cakes before brushing the syrup on top. It helps absorb the syrup. Also if you want your cupcakes alcohol-free, use the espresso syrup like I did.
Ingredients (16 regular-sized cupcakes):
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 stick unsalted butter, melted
3 large eggs
3 eggs yolks
1 cup granulated sugar
2 tablespoons espresso powder
6 tablespoons warm water
1 tablespoon granulated sugar
1 cup heavy cream
3 ounces mascarpone cheese, room temperature
1/2 cup powdered sugar, sifted
1/4 cup unsweetened cocoa powder
16 espresso macarons (optional)
Preheat oven to 325F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder and salt.
Warm milk, vanilla and butter in microwave until butter is melted. Set aside to cool a little.
In a large heatproof bowl, combine whole eggs, yolks and sugar. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until sugar is dissolved and mixture is warm. Remove bowl from heat, continue whisking until mixture becomes thick and pale in colour.
Gently but thoroughly fold egg mixture into the flour mixture in 3 batches. Stir 1/2 cup batter into the milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 18 to 20 minutes, until the edges are light golden brown. Transfer muffin tin to a wire rack and let cupcakes cool completely.
Mix all espresso syrup ingredients. Let the syrup cool to room temperature. Poke holes with a fork on top of each cupcake before brushing the syrup on top. Repeat until all the syrup is used. Allow cupcakes to absorb liquid for 30 minutes.
To prepare frosting, in a bowl of a standing mixer with a whisk attachment, beat heavy cream until it holds stiff peaks. Transfer to another bowl. Whisk mascarpone and powdered sugar until smooth. Gently fold in the whipped cream until completely incorporated.
Frost the cupcakes with the mascarpone. Dust with cocoa powder. Topped each cupcake with an espresso macaron if you prefer.
Refrigerate until ready to serve.