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Tiramisù Cupcakes 2.0

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 28
  • Total Time: 90
  • Yield: 11 1x

Description

Delicious cupcakes that taste like the classic Italian dessert: Tiramisù


Ingredients

Scale

For the batter

  • 1 2/3 cups (220g) all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/4 cups (150g) sugar
  • 1/4 tsp. salt
  • 1/4 cup (60g) butter, at room temperature
  • 1 egg
  • 3/4 cup (180ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (50g) sour cream
  • 1/2 tsp. vanilla extract

For the chocolate filling

  • 3.5 oz. (200g) semi-sweet chocolate (60%)
  • 1 tbsp. (30g) butter
  • 2 tbsp. (30g) brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1 tbsp. Kahlúa

For the soaking sirup

  • 2 tbsp. freshly brewed espresso
  • 2 tbsp. Amaretto
  • 2 tbsp. sugar

For the frosting

  • 1/2 cup (120g) heavy cream
  • 7 oz. (200g) mascarpone cheese, at room temperature
  • 3 tbsp. confectioner’s sugar

To finish

  • unsweetened cocoa powder, for dusting

Instructions

  1. Preheat the oven to 350˚F (175°C). Line a muffin tin with paper liners and set aside.
  2. Add the flour, baking powder, sugar and salt to a large bowl and mix until well combined. Add the butter in small pieces and mix on medium speed until the mixture gets a texture like sand. In a second bowl mix the egg with milk, vegetable oil, sour cram and vanilla extract until well combined. Reduce the speed of your food processor or handheld mixer and slowly add the milk mixture to the bowl with the flour mixture and mix until just combined. Fill the paper liners about 3/4 full and bake for 26-28 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
  3. While the cupcakes are cooling, prepare the chocolate filling. Chop the chococolate and mix with the butter, sugar, heavy cream and Kahlúa in a microwave-safe bowl. Heat up in the microwave in 20-30 second steps and mix until melted completely and smooth. Set aside.
  4. Prepare the soaking sirup by brewing the espresso, then add the Amaretto and sugar and mix until the sugar has dissolved completely. Set aside.
  5. For the frosting add the heavy cream and one tablespoon of the confectioner’s sugar to a bowl and mix until stiff peaks form. Add the remaining confectioner’s sugar and mascarpone to a second bowl and mix until combined. Add the whipped cream in small portions and fold in. Fill into a piping bag with a large round tip.
  6. Once the cupcakes are cooled, use a cupcake corer or sharp knife to make whole in the center of each cupcake. Fill with the chocolate sauce and brush with the soaking sauce (you may need 2-3 rounds to get enough sauce on the cupcakes). Pipe small drops of frosting on the cupcakes, dust with the cocoa powder and serve.

Notes

  • Enjoy baking!