Tiramisu Cupcakes
Ingredients:
For the Cupcakes:
1 and 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup brewed espresso or strong coffee, cooled
For the Tiramisu Frosting:
8 oz mascarpone cheese, softened
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon brewed espresso or strong coffee (cooled)
Cocoa powder, for dusting
Instructions:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate adding flour mixture and coffee: Gradually add the dry ingredients in three parts, alternating with the brewed espresso (or coffee). Start and end with the dry ingredients. Mix until just combined.
Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Make the frosting: In a large bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Add the cooled espresso and vanilla extract, mixing until smooth.
Frost the cupcakes: Once the cupcakes are fully cooled, frost them generously with the tiramisu frosting.
Garnish: Dust the tops of the cupcakes with cocoa powder for a classic tiramisu finish.
Serve and Enjoy!
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