Mini Tiramisu Cupcakes

I love this recipe for these yummy TIRAMISU CUPCAKES, which I made for a friend’s birthday. Any coffee lover will love these cupcakes. I’m not a coffee drinker myself, and even I enjoyed them. I also made them mini and added chocolate chips. These are a great treat to make for a special occasion, or just for your friends. With the leftover batter I made one GIANT cupcake that was saved for the birthday girl.

Mini Tiramisu Cupcakes

Recipe

Ingredients

Cupcakes

• 1+1/3 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp espresso powder or instant coffee powder

• 1/4 tsp salt

• 1/2 cup softened butter (1 stick)

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2 eggs

• 1 tsp pure vanilla extract

• 1/2 cup milk

• 3/4 cup mini chocolate chips (option, but yum)

Soaking Syrup

• 1/4 cup hot water

• 1 tsp espresso powder

• 3 tbsp sugar

• 1 tbsp coffee liqueur (Kahlua)

Frosting

• 3/4 cup mascarpone cheese

• 1/3 cup icing sugar, sifted

• 1 tsp espresso powder

• 1+1/2 tbsp coffee liqueur (Kahlua)

• 3/4 cup heavy cream

• Cocoa powder, to decorate
  

Steps

1. Cream the butter and sugars together until light and fluffy. Add one egg at a time, and continue to beat. Then beat in the vanilla.

2. Sift the dry ingredients together (flour, baking powder, espresso powder, salt).

3. Add half of the dry ingredients into the butter and sugar mixture, and mix until combined. Then pour in the milk, and mix. Finally, add the other half of the dry ingredients, and mix until well combined.

4. Gently fold in the mini chocolate chips, if desired.

5. Evenly divide the batter into a greased mini muffin tin, filling them approximately 3/4 full.

6. Bake at 350 degrees F for ~10 minutes (for regular sized cupcakes, bake for 15-20 minutes), until a toothpick comes out clean. Allow to cool on a wire rack for 10 minutes.

7. While the cupcakes are baking, make the soaking syrup by combining hot water, sugar, espresso powder, and stirring until dissolved. Then stir in the coffee liqueur.

8. While the cupcakes are still warm, poke holes in the tops of them with a fork, and brush the syrup onto the tops of the cupcakes. Even distribute the syrup between all cupcakes.

9. To make the frosting, mix together the mascarpone, icing sugar, espresso powder, and coffee liqueur. In a separate bowl, beat the heavy cream with an electric mixture until it forms stiff peaks. Fold the cream into the mascarpone mixture.

10. Ice the cupcakes with the mascarpone frosting. Refrigerate until ready to serve, then dust lightly with cacao powder.