Don’t they look delicious?? Well, they taste 1,000 times better than they look. ๐ These are my sister’s Tiramisu cupcakes!ย 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 ๐
Ingredients
cupcakes:
- 1ยพ cups plus 2 tbsp. flour, sifted
- 1ยผ tsp baking powder
- ยพ 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
- 1ยฝ cup sugar
Soaking syrup:
- ยฝ cup freshly brewed espresso (or coffee)
- 1 tbsp vanilla
- 6 tbsp sugar
frosting:
- 1ยฝ cups heavy cream
- 12 oz cream cheese, at room temperature
- ยพ cup confectioners’ sugar, sifted
- Unsweetened cocoa powder, for dusting
Directions
- To make the cupcakes, preheat the oven to 325ห F. ย Line cupcake pans with paper liners or lightly butter and flour 14 mugs/mason jars.
- Combine theย flour, baking powder, and salt in a medium bowl. ย Whisk to blend; set aside. ย Add the milk to a small saucepan.ย Heat over medium-high heat just until bubbles appear around the edge of the pan.ย Whisk in the butter until melted. ย Let stand 15 minutes.
- In the bowl of an electric mixer, combine the eggs, egg yolks, and sugar. ย Whisk lightly to blend. ย 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. ย Return the bowl to the mixer base. ย 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. ย Stirย ยพ cup of the batter into the milk mixture to thicken, then fold the milk mixture into the batter just until evenly incorporated. ย Divide the batter between the prepared liners, filling them about three-quarters full. ย Bake, rotating the pans halfway through baking, until the cakes are set and light golden, about 20 minutes. ย 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. ย Place the warm cupcakes on a wire rack and place a baking sheet underneath to catch dripping liquid. ย Use a pastry brush to brush the soaking liquid onto the tops of the cupcakes, repeating until the syrup is used up. ย (This took me about four or five cycles of brushing). ย If necessary, poke each cupcake a few times with a wooden skewer to help the syrup soak in. ย 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. ย Whip on medium-high speed until stiff peaks form. ย Transfer to a separate bowl and return the mixer bowl to its base. ย 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. ย Fold about a third of the whipped cream into the cream cheese mixture with a spatula to lighten. ย Gently fold in the remaining whipped cream until evenly combined.
- ย Pipe a large dollop of frosting on top of each cupcake and dust with cocoa powder!
- ENJOY! ๐
ย 
