Cupcakes "Tiramisu"
Votes: 2
Time: 55 min.
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
A cupcake recipe inspired by the famous Italian dessert tiramisu, with a delicate mascarpone cream cheese frosting. The cupcakes contain natural chocolate-covered coffee beans, along with a syrup made with espresso and coffee liqueur, creating an incredibly aromatic treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- Coffee beans in chocolate
- 2.5 cups of flour
- 1 tbsp. baking powder
- 1 teaspoon of salt
- 230 g butter
- 2 tbsp. sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup of milk
Espresso syrup
- 1/3 cup sugar
- 2 tablespoons espresso powder
- 2 tablespoons coffee liqueur
Mascarpone cream
- 230 gr. mascarpone
- 1/2 cup powdered sugar
- 2 tablespoons coffee liqueur
- 1.5 tsp vanilla extract
- 1 cup heavy cream
- Cocoa powder for decoration
- Chocolate shavings for decoration
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Recipes with similar ingredients: flour, butter, sugar, eggs, vanilla extract, milk, coffee, coffee liqueur, mascarpone cheese, powdered sugar, cream, cocoa, chocolate
Cooking the dish according to the recipe:
- For cupcakes: Preheat a convection oven to 160°C (325°F). Place paper cupcake liners in a standard-size 24-cup cupcake pan.
- Crush the coffee beans into the chocolate and set aside. Combine the flour, baking powder, and salt in a bowl. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4-8 minutes. Gradually add the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture and milk, alternating between the dry ingredients.
- Once the batter is smooth, divide it evenly into paper cupcake liners. Sprinkle each cupcake with 1 teaspoon of crushed coffee beans. Bake for about 15 minutes, until lightly browned and fully cooked. Cool completely.
- For the Espresso syrup: In a small saucepan, combine 1/3 cup water, sugar, and espresso powder. Heat over high heat until the sugar is completely melted, stirring occasionally. Remove from heat and stir in the coffee liqueur.
- For mascarpone cream: In a medium bowl, combine the mascarpone, powdered sugar, coffee liqueur, and vanilla extract. Place the heavy cream in the bowl of a stand mixer. Using the whisk attachment, beat the cream until stiff peaks form. Gradually fold one-third of the whipped cream into the mascarpone mixture. Continue folding in the cream in two more additions.
- For assembly and decoration: Using a fork, poke holes in the tops of the baked cupcakes. Slowly pour 2 tablespoons of espresso syrup onto each cupcake. Place the mascarpone cream in a pastry bag fitted with a metal tip and pipe the desired amount onto each cupcake. Sprinkle with cocoa powder and chocolate shavings.
Author of the recipe - Michelle Kennaugh is a pastry chef and the owner of CakeDreams bakery in Rockville, Maryland, USA.
Categories:
recipe / Desserts / Cupcakes, biscuits / Cakes / / American cuisine
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