Tiramisu Cupcakes - BigOven 178049
Tiramisu Cupcakes

Tiramisu Cupcakes

Ready in 1 hour
3 review(s) averaging 4. 67% would make again

Top-ranked recipe named "Tiramisu Cupcakes"

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Its a tiramisu cupcake!!!


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1 1/4 cups cake flour (not self-rising); sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
vanilla bean; halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter; (1/2 stick) room temperature, cut into pieces
3 large whole eggs; plus 3 egg yolks, room temperature
1 cup Sugar
1 Coffee-Marsala Syrup; (Recipe below)
1 Mascarpone Frosting; (Recipe below)
Unsweetened cocoa powder; for dusting

Original recipe makes 18



Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

***Coffee-Marsala Syrup***

1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)

1 ounce marsala

1/4 cup sugar

Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

***Mascarpone Frosting***

1 cup heavy cream

8 ounces mascarpone cheese, room temperature

1/2 cup confectioners' sugar, sifted

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.


Added on Award Medal

Tiramisu Cupcakes photo by ellie36 ellie36

Calories Per Serving: 146 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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cmv013 1 year ago
This was a lot of fun to make! Mine came out dense though, I think maybe I didn't wisk the eggs enough? The icing was the best part. I would like to try this one again. I might omit the vanilla bean, I didn't really notice its tast (but my cake was not right either so....) its kinda pricy for not being noticed. What do you think?
TxLynda1980 4 years ago
[I posted this recipe.]
CUPCAKE-CHEF 4 years ago
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