| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
Tiramisu Cupcakes
Tiramisu Cupcakes
(Makes 12 cupcakes)
Cupcakes:
1/2 cup butter, room temperature
3/4 cup sugar
4 egg yolks
3 ounces milk
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Coffee Soaking Syrup:
1/2 tablespoon
1/4 cup water
1 tablespoon sugar
1 tablespoon dark rum or coffee liqueur
Chocolate Ganache Glaze:
1/4 cup heavy cream
3 ounces bittersweet or semi-sweet chocolate, coarsely chopped
Icing and Garnish:
8 ounces mascarpone
1/3 cup confectioners’ sugar
1 tablespoon sweet Marsala
1/2 cup heavy cream
Cocoa Powder
Chocolate shavings
To make the cupcakes:
Preheat oven to 350 degrees F.
Line 12 cup muffin pan with cupcake liners.
Sift together the flour, baking powder, and salt; set aside.
With an electric mixer, beat together the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a time. Add the vanilla.
Beat in the flour mixture alternately with the milk, beating until well combined.
Pour the batter into the prepared pan.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes.
Transfer the cupcakes to a wire rack and add the coffee soaking syrup while they are still warm.
To make the coffee soaking syrup:
Bring the coffee powder, water, and sugar to a boil in a small saucepan.
Remove from the heat and stir in the rum or coffee liqueur.
Use a small knife or skewer to poke several holes in the top of each cupcake.
Brush the syrup over the cupcakes 2 or 3 times; the tops should be moist but not soggy.
To make the chocolate ganache:
Put the heavy cream in a small saucepan and bring to a simmer.
Put the chocolate in a small bowl.
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir the mixture until smooth and shiny.
Dip and swirl the top of each cupcake in the ganache.
Allow the ganache to set for a few minutes before adding the icing.
To make the icing:
Use an electric mixer to beat together the mascarpone, sugar, and Marsala until well blended.
Add the heavy cream and continue beating until fluffy, about 1 minute.
Fill pastry bag (use the tip of your choice) with the icing mixture.
Frost the tops of the cupcakes.
Sprinkle with cocoa powder and chocolate shavings to garnish.
(Makes 12 cupcakes)
Cupcakes:
1/2 cup butter, room temperature
3/4 cup sugar
4 egg yolks
3 ounces milk
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Coffee Soaking Syrup:
1/2 tablespoon
1/4 cup water
1 tablespoon sugar
1 tablespoon dark rum or coffee liqueur
Chocolate Ganache Glaze:
1/4 cup heavy cream
3 ounces bittersweet or semi-sweet chocolate, coarsely chopped
Icing and Garnish:
8 ounces mascarpone
1/3 cup confectioners’ sugar
1 tablespoon sweet Marsala
1/2 cup heavy cream
Cocoa Powder
Chocolate shavings
To make the cupcakes:
Preheat oven to 350 degrees F.
Line 12 cup muffin pan with cupcake liners.
Sift together the flour, baking powder, and salt; set aside.
With an electric mixer, beat together the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a time. Add the vanilla.
Beat in the flour mixture alternately with the milk, beating until well combined.
Pour the batter into the prepared pan.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes.
Transfer the cupcakes to a wire rack and add the coffee soaking syrup while they are still warm.
To make the coffee soaking syrup:
Bring the coffee powder, water, and sugar to a boil in a small saucepan.
Remove from the heat and stir in the rum or coffee liqueur.
Use a small knife or skewer to poke several holes in the top of each cupcake.
Brush the syrup over the cupcakes 2 or 3 times; the tops should be moist but not soggy.
To make the chocolate ganache:
Put the heavy cream in a small saucepan and bring to a simmer.
Put the chocolate in a small bowl.
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir the mixture until smooth and shiny.
Dip and swirl the top of each cupcake in the ganache.
Allow the ganache to set for a few minutes before adding the icing.
To make the icing:
Use an electric mixer to beat together the mascarpone, sugar, and Marsala until well blended.
Add the heavy cream and continue beating until fluffy, about 1 minute.
Fill pastry bag (use the tip of your choice) with the icing mixture.
Frost the tops of the cupcakes.
Sprinkle with cocoa powder and chocolate shavings to garnish.
More Cupcake Recipes
Amaretto Cupcakes
Apple Cupcakes
Chocolate and Vanilla Cupcakes
Lemon Cupcakes
Easter Cupcakes
Amaretto Cupcakes
Apple Cupcakes
Chocolate and Vanilla Cupcakes
Lemon Cupcakes
Easter Cupcakes
Tiramisu cupcakes are delicious, small versions of the more elaborate traditional Italian dessert.
You will find a number of different versions of tiramisu cupcakes if you search the internet.
I tried a number of different recipes before coming up with this recipe. I took what I liked from each
one and combined it into, what I think is, a luscious little cupcake. The cake recipe alone is very
flavorful and would be nice with any of your favorite frostings or glazes.
You will find a number of different versions of tiramisu cupcakes if you search the internet.
I tried a number of different recipes before coming up with this recipe. I took what I liked from each
one and combined it into, what I think is, a luscious little cupcake. The cake recipe alone is very
flavorful and would be nice with any of your favorite frostings or glazes.
| Cupcake maker bakes up to 6 cupcakes in just 10 minutes ... no more waiting for the conventional oven to heat. It can also be used to bake breakfast muffins. Nonstick cooking plates for effortless cake removal and quick cleanup. Perfect for kids' birthday parties, backyard picnics, and other special occasions. |
