Tiramisu Cupcakes – fluffy yellow cupcakes, brushed with espresso syrup and topped with a delicious mascarpone cream.
Happy Friday Guys!
Question? What is trending now in the food blogging world ?… I can say many things, but Valentine’s Day is one of them.
Are you celebrating it? Cooking or baking anything fun? Or just going out?
I know that popular treats for Valentine’s Day are strawberries, chocolate and wine.
Right now I’m in a “tiramisu mood” that’s why I couldn’t resist, but share the recipe for these cute cupcakes with you!
There is nothing special about them, in fact they are super easy to make.
Want to impress the coffee lovers out there, then make them some tiramisu cupcakes.
I did not want this recipe to be too complicated and did not use any fancy ingredients in it. This way you don’t need to worry or run to the store for some special ingredients, liqueurs or flavored syrups. Simple enough, you can make these for any party or for Valentine’s Day.
I just made some fluffy cupcakes – yellow cake works perfect (just did not use any milk, because I needed my batter to be thicker), it doesn’t get soggy after brushing with the espresso flavored syrup. The amount of syrup you use per cupcake could be controlled, depending on your taste. I like adding a little extra, so I can enjoy more of my favorite coffee flavor.
The mascarpone cheese whipped cream filling – this is my favorite part of these mini cakes! Mascarpone cheese, with its buttery and tangy flavor, in combination with espresso, brings to these cupcakes a unique flavor that I adore!
I just have a suggestion to those of you who might try to make tiramisu cupcakes – when using Mascarpone cheese, make sure it stays at room temperature for 30-60 minutes before you need it. Don’t let it out of the fridge for a whole day, though! It is first mixed with sugar and then whipped cream is folded to make this frosting light and fluffy. I never mix mascarpone and sugar with a mixer. I just use a rubber spatula or wooden spoon. Mixing it with a mixer, often times changes its consistency (makes it runny and we want it creamy) and I don’t like to take the risk.
If you like tiramisu, you are probably going to move these cupcakes!
Have a great weekend!
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- 1/3 cup freshly made espresso (or brewed coffee), still warm
- 1/4 cup sugar
- 1/2 tsp Frangelico (optional)
- 8 oz Mascarpone cheese (left at room temperature for 30 minutes)
- 1/2 cup sugar
- 1 cup cold whipping cream
- 1 tbsp espresso (you can use from the syrup)
- 1 tbsp unsweetened cocoa powder
- Preheat oven to 350 F (177 C). Line a cupcake tin with paper cups.
- In a bowl combine flour, baking powder and salt. Set a side.
- In the bowl of a stand mixer, fitted with the paddle attachment cream butter for 1 minute. Add in sugar and beat for about 3 more minutes until fluffy. (Scrape the sides of the bowl if necessary).
- Add eggs one at a time and beat until incorporated. Add vanilla extract.
- Gradually add the flour mixture, mixing on medium speed for about 2 more minutes or until well combined.
- Fill the cupcake liners about 3/4 full. Bake for 18-20 minutes, until golden. Toothpick inserted in the center should come out clean.
- Using a toothpick make 3-4 holes into each cupcake (to help the syrup soak better).
- Transfer to a cooling rack and let them cool.
- Combine espresso (coffee), sugar and Frangelico (optional) and stir until sugar is dissolved.
- Dip a pastry brush in the syrup and brush the tops of cupcakes, until soaked.
- In a small bowl, using a wooden spoon or a rubber spatula mix together Mascarpone cheese and sugar until smooth.
- In the bowl of a stand mixer beat heavy cream until stiff peaks form.
- Gently fold whipped cream into the Mascarpone mixture. Mix in the coffee.
- Transfer to a piping bag and pipe onto cupcakes.
- Dust tops of cupcakes with cocoa powder.
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