Tiramisu is a classic Italian dessert that is sweet, decadent and full of authentic flavor. On the other hand, cupcakes are very popular in the American culture and for good reasons. They are easy to make and always rich and moist. So, why not combine the two beautiful dessert in a lovely tiramisu inspired cupcake? These cupcakes are absolutely delicious and really taste just like tiramisu!
The vanilla cupcakes are soaked with an espresso and marsala wine mixture and then they’re topped with a mascarpone cheese frosting and dusted with cocoa powder. I always like to bring a dessert when I am visiting my friends and this one was the most successful one, so far. So give it a try, you will be extremely surprised by this little wonders!
Yield: 15 cupcakes Time: 1 hour 20 minutes
Ingredients for the cupcakes:
- 120 g (1¼ cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 3 whole eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 60 g (4 tbsp) unsalted butter, at room temperature
- 60 ml (1/4 cup) milk
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 80 ml (1/3 cup) freshly brewed very strong coffee (or espresso)
- 30 ml marsala wine
- 50 g (1/4 cup) granulated sugar
- 225 g (8 ounces) mascarpone cheese, at room temperature
- 240 ml (1 cup) heavy cream
- 60 g (1/2 cup) confectioners' sugar, sifted
- unsweetened cocoa powder
- For the cupcake preparation, preheat the oven to (165°C) 325°F. Line a standard muffin tins with paper liners.
- In a small sauce pan, over medium heat, warm the milk and the vanilla bean and seed, just until bubbles start to appear.
- Remove from heat and whisk in butter until melted and cool at room temperature for 15 minutes.
- Strain the milk composition through a fine sieve into a bowl.
- Sift together the flour, baking powder and salt.
- Whisk together whole eggs, yolks, and sugar, using an electric mixer on medium speed.
- Set mixing bowl over a pan of simmering water, and whisk by hand for about 6 min, until sugar is dissolved and mixture is warm.
- Remove bowl from the heat and using an electric mixer on high speed, whisk until mixture is pale yellow, fluffy and thick.
- Carefully and gradually incorporate the flour mixture into the egg composition.
- Add and stir 120 ml (1/2 cup) of the batter into the strained milk, then fold milk-batter mixture into the remaining batter until combined.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake for 20 min.
- Transfer tins to a wire racks to cool completely before removing cupcakes.
- For the coffee-syrup preparation, combine coffee, marsala and sugar until the latter is dissolved. Allow to cool at room temperature.
- Brush tops of cupcakes evenly with the coffee syrup and repeat until all syrup has been used. Let cupcakes to absorb liquid for 30 minutes.
- For the mascarpone frosting preparation, using an electric mixer, whisk heavy cream until stiff peaks form. Separately, in a different bowl, combine the mascarpone cheese with the confectioners' sugar until smooth.
- Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
- Frost the vanilla cupcakes with the mascarpone frosting. Refrigerate up to overnight to allow the flavors to infuse..
- Finally, dust with sifted cocoa powder to serve.
Tips and Tricks:
- If you do not want to use marsala wine in the coffee composition, you can substitute it with a teaspoon of vanilla extract for extra flavor.
- Whipped cream is delicious right after being whipped, but it can also be covered and chilled for up to 24 hours.