Tiramisu Cupcakes
Ingredients for the Cupcakes:
1 ¼ cups all-purpose flour, sifted
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup strong brewed espresso, cooled
Ingredients for the Frosting:
1 cup mascarpone cheese, chilled
½ cup powdered sugar
1 cup heavy whipping cream, whipped to stiff peaks
For the Coffee Soak (Optional):
¼ cup brewed espresso, cooled
2 tablespoons coffee liqueur (optional)
For Garnish:
Cocoa powder
Chocolate curls
Directions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and sour cream to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Slowly add the cooled espresso to the batter, mixing until smooth.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes are cooling, prepare the frosting: In a large bowl, beat together the chilled mascarpone cheese and powdered sugar until smooth and creamy.
In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until well combined.
(Optional) If desired, mix together the cooled brewed espresso and coffee liqueur in a small bowl. Use a pastry brush to lightly soak the top of each cooled cupcake with the coffee mixture.
Once the cupcakes are completely cool, pipe or spread the mascarpone frosting onto each one.
Garnish with a dusting of cocoa powder and chocolate curls for an elegant finish.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 2 hours | Kcal: 250 kcal (per cupcake) | Servings: 12 cupcakes