Tiramisu Cupcakes
User Reviews
5
Tiramisu Cupcakes
Description
This recipe blends elements of traditional tiramisu into cupcakes by preparing a moist cake with cake flour, eggs, sour cream, milk, and almond and vanilla extracts for subtle flavor. The cupcakes bake until a toothpick comes out clean to ensure proper texture. The mascarpone filling is gently cooked over simmering water, whisking egg yolks, sugar, and milk until light and airy before folding in mascarpone cheese to create a creamy filling that mimics tiramisu’s texture.
The syrup of strong espresso, brandy, and coffee liqueur saturates the cooled cupcakes, imparting the signature coffee and boozy notes. The Swiss meringue buttercream is made by gently cooking egg whites and sugar until syrupy, then beating in butter along with vanilla, instant espresso, and brandy to produce a light yet rich frosting that complements the coffee-infused cupcakes. This assembly balances moist cake, creamy filling, and boozy coffee buttercream for a decadent dessert capturing tiramisu flavors uniquely presented.
Cheesecake stabilizers like mascarpone and mascarpone buttercream replacements with cream cheese, heavy cream, and butter provide alternatives if original ingredients are unavailable. Ensuring all dairy ingredients are at room temperature aids in smooth mixing. Baking times and textures should be closely monitored for consistency.
Ingredients
INGREDIENTS:
For the Cupcakes:
- 2 1/4 cups cake flour 247g
- 1 cup milk 236g, room temperature
- 6 egg room temperature, white
- 2 tsp almond extract 10mL
- 1 tsp vanilla extract 5mL
- 1 1/2 cup granulated sugar 300g
- 1 tsp baking powder 4g
- 1 tsp table salt 6g
- 1 1/4 ticks butter 145g, softened but still cool, unsalted
- 1/4 cup sour cream 57g
For the Swiss Meringue Buttercream:
- 5 egg room temperature, white
- 1 ½ cup granulated sugar 300g
- 1 pinch salt sea salt
- 1 ¾ cup butter 395g, room temperature, unsalted
- 1 tsp vanilla extract 5mL
- 1 tbsp instant espresso 15mL
- 3 tbsp brandy 45mL
For the Syrup:
- 1 cup coffee 236g (Espresso Preferred, strong
- 1/3 cup brandy 79mL
- 2 tbsp coffee liqueur 30mL
For the Filling:
- 1/3 cup sugar 68g
- 1/3 cup milk 79mL, whole
- 16 ounce mascarpone cheese 450g, room temperature
- 3 egg yolk
Instructions
INSTRUCTIONS:
For the Cake:
- Preheat oven to 350 degrees. Prepare a cupcakes pan.
- Milk and eggs should be kept at room temperature.
- In a large bowl, mix the milk, sour cream, egg whites, and extracts. Use a fork until even throughout.
- In an electric mixer combine the sugar, baking powder, flour and salt. Mix at a slow speed. Add the butter -- in cubes -- slowly. Continue on low for an additional 2 minutes.
- Put 1/2 cup of the milk mixture to the side. Add the rest to the flour mixture.
- On medium speed setting, beat for 1.5 minutes. Add the 1/2 cup and beat for an additional 1 minute.
- Evenly distribute the batter into cupcake pan.
- Bake for 20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool.
For the Filling:
- In a heatproof bowl -- over a saucepan of simmering water -- whisk the yolks and sugar. Continue until the sugar dissolves. Whisk in the milk slowly.
- Whisk consistently until the combined ingredients have a light/airy consistency (around 10 minutes).
- The internal temperature of the mixture should register at 170 degrees when you finish.
- Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).
- Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.
- Whisk until it is ALMOST COMBINED completely. Word of caution: do not over mix or it will have a grainy consistency.
For the Swiss Meringue Buttercream:
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.
- Transfer the bowl to a stand mixer with a paddle attachment.
- While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in your 1 tbsp Instant Espresso (dissolved into 3 tbsp of Brandy, used to flavor the buttercream).
For the Syrup:
- You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).
For the Assembly:
- Transfer cooled, mascarpone custard to a piping bag.
- Core cupcakes with a corer or scoop out the center with a small knife.
- Drizzle the coffee mixture into cupcake hole.
- Pipe the mascarpone filling into inside.
- Pipe dollops of Swiss Buttercream on the top, using an 869 Tip. Dust tops with cocoa powder and top with a chocolate covered espresso bean.
Notes
- Keep all dairy ingredients at room temperature before mixing to ensure smooth batter and frosting.
- For a mascarpone buttercream substitute, blend 8 oz cream cheese, 1/4 cup heavy cream, and 2 tablespoons unsalted butter until smooth.
- Baking time for cupcakes is about 20 minutes or until a toothpick inserted comes out clean.
- Use strong espresso or coffee for the syrup to impart authentic tiramisu flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 171kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2.6g | 5% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 0.4g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 257mg | 11% |
| Potassium | 40mg | 1% |
| Fiber | 0.7g | 3% |
| Sugar | 11g | 22% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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