Tiramisu Cupcakes

This is a re-post from my former food blog Purple Yamhill. I finally decided that I am not cut out for food blogging. I like the freedom of writing about anything and everything I can think of rather than about just one topic.
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Tiramisu is one of my favorite desserts but whenever I order it in a restaurant, there is usually something not right about it. By this I mean my personal preferences, not an error or lack of skill on the pastry chef’s part.  My typical complaints are – not enough espresso, the cream is too sticky or thick, maybe the ladyfingers are dry. I’ve had some awesome ones in Italy but this recipe is not meant to be authentic. It is simply what I like.
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Although it involves a lot of steps, my version of tiramisu is still fairly easy to make. This recipe was inspired by Dorie Greenspan’s recipe in the book Baking: From My Home to Yours. There is barely a resemblance but this one is just as delicious.
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I like soaking the cupcakes in a lot of espresso – two tablespoons each. They are barely held together by the liners but this makes for a moist cake without falling apart.
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I used Wilton tip #1M to frost the cupcakes this time but I had to make another bowl of frosting as there was not enough. Usually, I would frost them with a spatula at about 0.75 ounces each. Two portions of frosting makes a lot so feel free to pile it on.
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My co-worker Joyce let me borrow her craft punches so I can make the heart-shaped toppers. I had so much fun cutting them!
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I made a lunch portion for my husband on Valentine’s Day using the tops I scraped off the cupcakes. As always, he loved it.


Tiramisu Cupcakes
Adapted from Baking: From My Home To Yours
Makes 24

Cake:
Any yellow cake recipe that yields 24 cupcakes. Smitten Kitchen made a version of this.
I am happy with Dr Oetker’s Organic Vanilla Cake Mix. It tends to be on the dry side so it holds up very well to the espresso.

Espresso:
4 shots of espresso (1 ounce each) or more up to 8 shots
10-12 ounces of water
2 tbsp rum (or similar)
1 tbsp cane sugar
Note: All of the above should add up to 16 ounces or 2 cups of liquid. I have an espresso machine at home so I gauge the proportions by color.

Mascarpone Frosting:
Note: Double the portions if you want to use a decorative tip or like lots of frosting. The original recipe instructs you to add espresso but I like to keep the white color for contrast.
8 ounces mascarpone cheese
8 ounces heavy cream
1/2 cup confectioner’s sugar
1 tbsp rum (optional)

Chocolate:
4 ounces 70% Dark Chocolate coarsely chopped
Alternatively, you can use good-quality mini chocolate chips

Bake the cupcakes per the directions on the recipe.
Prepare the espresso mix by adding the sugar and rum to the espresso shots. Fill the rest of the 2-cup container with hot water.
Let the cupcakes cool completely.

Mix all frosting ingredients together on medium-high speed until light stiff peaks form. Some recommend that you whip the cream first but I’ve never had problems with it not setting up using my stand mixer.

To assemble:
Brush the cupcakes with the espresso mix. Use about two tablespoons each. Allow to cool completely.
Frost with the mascarpone mix using Wilton tip #1M or equivalent.
Top with the chopped chocolate.
Refrigerate overnight to allow the flavors to meld together.

TIP: I bake the cupcakes 1-2 weeks in advance and freeze them in airtight bags. I brush them with espresso, frost them, and top with chocolate the night before the event. They rest in the refrigerator overnight to allow the flavors to meld together.

This entry was filed under: Art, Baking, Cupcakes, Family