Don’t they look delicious?? Well, they taste 1,000 times better than they look. 😉 These are my sister’s Tiramisu cupcakes! Lydia always surprises us with something unique and delicious. Whether it is a coconut cake{which is my favorite!} or oreo stuffed chocolate chip cookies, or these cupcakes. Her confections always turn out extremely delicious! A light and fluffy cupcake base, infused with espresso, and topped off with a delightfully fluffy whipped cream/cream cheese frosting & cocoa dusting!
Yield: about 28 cupcakes or 14 mugs 🙂
Ingredients
cupcakes:
- 1¾ cups plus 2 tbsp. flour, sifted
- 1¼ tsp baking powder
- ¾ tsp coarse salt
- 6 tbsp milk
- 6 tbsp unsalted butter, at room temperature, cut into pieces
- 5 large whole eggs plus 4 large egg yolks
- 1½ cup sugar
Soaking syrup:
- ½ cup freshly brewed espresso (or coffee)
- 1 tbsp vanilla
- 6 tbsp sugar
frosting:
- 1½ cups heavy cream
- 12 oz cream cheese, at room temperature
- ¾ cup confectioners’ sugar, sifted
- Unsweetened cocoa powder, for dusting
Directions
- To make the cupcakes, preheat the oven to 325˚ F. Line cupcake pans with paper liners or lightly butter and flour 14 mugs/mason jars.
- Combine the flour, baking powder, and salt in a medium bowl. Whisk to blend; set aside. Add the milk to a small saucepan. Heat over medium-high heat just until bubbles appear around the edge of the pan. Whisk in the butter until melted. Let stand 15 minutes.
- In the bowl of an electric mixer, combine the eggs, egg yolks, and sugar. Whisk lightly to blend. Set the bowl over an inch or two of simmering water and heat, whisking occasionally, until the mixture is warm and the sugar is dissolved, about 6 minutes. Return the bowl to the mixer base. Whisk on high speed until the mixture is pale yellow and fluffy, and able to hold a ribbon when the whisk is lifted.
- Gently fold the dry ingredients into the egg mixture in three additions. Stir ¾ cup of the batter into the milk mixture to thicken, then fold the milk mixture into the batter just until evenly incorporated. Divide the batter between the prepared liners, filling them about three-quarters full. Bake, rotating the pans halfway through baking, until the cakes are set and light golden, about 20 minutes. Transfer pans to wire racks to cool slightly before removing from the pans.
- To make the soaking syrup, combine the hot coffee, vanilla, and sugar, and stir until the sugar is dissolved. Place the warm cupcakes on a wire rack and place a baking sheet underneath to catch dripping liquid. Use a pastry brush to brush the soaking liquid onto the tops of the cupcakes, repeating until the syrup is used up. (This took me about four or five cycles of brushing). If necessary, poke each cupcake a few times with a wooden skewer to help the syrup soak in. Let the cupcakes cool completely before frosting.
- To make the frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form. Transfer to a separate bowl and return the mixer bowl to its base. In the mixer bowl, combine the cream cheese and confectioners’ sugar and beat with the paddle attachment on medium-high speed until smooth and fluffy, about 2 minutes. Fold about a third of the whipped cream into the cream cheese mixture with a spatula to lighten. Gently fold in the remaining whipped cream until evenly combined.
- Pipe a large dollop of frosting on top of each cupcake and dust with cocoa powder!
- ENJOY! 🙂
