Tiramisu Cupcakes
Tiramisu is a staple Italian dessert and Mike’s absolute favorite so when I decided to include a dessert in this month’s recipes, it was a no brainer! I did want to switch it up a little though so I’m sharing my Tiramisu Cupcakes recipe with you today! I’ve been working with this one for a MINUTE and I think I’ve got it down pat! It was a big hit with Mike, the boys and the rest of my family so that means it’s ready for a spot on the blog!
An important part of tiramisu is ladyfinger cookies and I didn’t want to remove those in order to make this recipe into cupcakes SO what I did was, I took a recipe for ladyfinger cookies and adjusted it into a cupcake recipe! So this recipe works out to be a ladyfinger cupcake, soaked with coffee and kahlua, topped with a marscapone frosting, some unsweetened cocoa powder and a chocolate covered coffee bean on top for good measure! Its a little bit of work but worth every dang second! They’re not too rich, none of the flavors overwhelm – they just compliment each other SO well! You will not be disappointed, I promise!
Tiramisu Cupcakes
A fun twist on the Italian classic! These ladyfinger cupcakes are soaked in coffee and Kahlua then topped with marscapone frosting, cocoa powder and a chocolate covered coffee bean.
- hand or stand mixer
- cupcake pan
- Oven
Cupcakes
- 4 eggs (separated)
- 2 tbs white sugar
- 2/3 cup white sugar
- 1 cup flour
- 1/2 tsp baking powder
- 1 cup strong coffee
- 1 shot Kahlua (optional)
Frosting
- 1 1/2 cup heavy cream (very cold)
- 16 oz marscapone cheese (room temp)
- 1/3 cup white sugar
- 1 tsp vanilla
- unsweetened cocoa powder
- 12 chocolate covered coffee beans
Cupcakes:
Heat oven to 400 and line cupcake pan
In one bowl, beat egg whites on high until peaks form. Add 2tbs sugar and beat until glossy.
In a larger bowl, beat yolks and 2/3 cup sugar until thick and pale yellow.
In a small bowl, combine flour and baking powder.
Fold half of the egg whites into yolks until combined. Then fold in the flour mixture and rest of the egg whites.
Fill each cupcake liner 2/3 of the way and bake for 12 minutes or until golden brown and let cool.
Brew a cup of strong coffee or two shots of espresso. Let cool then mix in one shot of Kahlua.
Poke holes in the tops of the cupcakes and pour the coffee mix into each cupcake. (not too much!)
Frosting
Whip heavy cream until thick and peaks are formed then put in the fridge.
Mix the marscapone, vanilla and sugar until fully combined.
Fold in 1/2 of the whipped cream until combined and then the other half.
Frost the cupcakes. I like to use a frosting gun so it looks pretty.
Sift the unsweetened cocoa powder on top of the frosting and add a coffee bean on top.
Store in the fridge until ready to serve. Mine kept for two days in the fridge.
If you try this, be sure to tag me @jillianrosado so I can see!
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