Tastes just like the real thing! The coffee, chocolate, and fresh cream flavour makes all the effort worth it.

Still searching for what to cook ?

Name: Tiramisu Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 24
Cuisine: not set
Ingredients: 1 1/2 cups Flour; 1 cup Cake flour; 1 tablespoon Baking powder; 1 teaspoon Salt; 1/2 cup Butter; 1 1/2 cups Sugar; 1 teaspoon Vanilla extract; 1/4 cup Oil; 1 cup Milk; 5 Egg whites; 3/4 cup Heavy whipping cream; 4 large Egg yolks; 4 tablespoons Sugar; 2 teaspoons Instant coffee; 8 ounces Semisweet chocolate melted; 1 1/4 cups Heavy whipping cream beaten; 1 cup Coffee; 2 cups Heavy whipping cream; 8 ounces Mascarpone cheese; 1 teaspoon Vanilla; 1 1/2 cups Powdered sugar; Cocoa optional; Ladyfingers crushed, optional

Find the most delicious recipes here

INGREDIENTS

1ST BOWL (medium)
1 1/2 cups Flour
1 cup Cake flour
1 tablespoon Baking powder
1 teaspoon Salt
2ND BOWL (large)
1/2 cup Butter
1 1/2 cups Sugar
1 teaspoon Vanilla extract
3RD BOWL (small)
1/4 cup Oil
1 cup Milk
4TH BOWL (medium)
5 Egg whites
5TH BOWL (medium)
3/4 cup Heavy whipping cream
6TH BOWL (small)
4 large Egg yolks
4 tablespoons Sugar
2 teaspoons Instant coffee
8 ounces Semisweet chocolate ; melted
1 1/4 cups Heavy whipping cream ; beaten
7TH BOWL (small)
1 cup Coffee
8TH BOWL (large)
2 cups Heavy whipping cream
8 ounces Mascarpone cheese
1 teaspoon Vanilla
1 1/2 cups Powdered sugar
Cocoa ; optional
Ladyfingers ; crushed, optional

INSTRUCTIONS

Preheat oven to 375F.

1ST BOWL

Stir together flours, baking powder, & salt.

2ND BOWL

Cream butter and sugar until light and fluffy. Add vanilla.

3RD BOWL

Combine oil and milk.

Alternate adding the flour mixture and the oil mixture to the butter mixture. Mix until just incorporated.

4TH BOWL

Beat egg whites until stiff peaks form.

Fold 1/3 of the egg whites into cake mixture until just lightened. Fold in remaining.

Fill cupcake liners 3/4 full. Bake for 18-20 minutes until done. Cool in pan for 5 minutes and then completely on a wire rack.

5TH BOWL

Heat 3/4 cup of cream until hot.

6TH BOWL

Whisk egg yolks, sugar, coffee, and salt into metal bowl. Slowly whisk in stream of hot cream. Transfer to saucepan and whisk over low heat until mixture reaches 160F. Pour custard through a sieve. Whisk in melted chocolate. Cool. Once cool, fold in whipping cream.

Hollow out cones from cooled cupcakes. Cut the tops off the cones. Fill the centre generously with the mousse using a pasty bag. Place tops on cupcake. Brush with hot coffee.

8TH BOWL

Whip cream until soft peaks form. Fold in mascarpone cheese, powdered sugar, and vanilla, Whip until stiff peaks form. Frost on cooled cupcakes and sprinkle with cocoa and ladyfingers.

NOTES

Alert editor

Tiramisu Cupcakes

1ST BOWL (medium)
1 1/2 cups Flour
1 cup Cake flour
1 tablespoon Baking powder
1 teaspoon Salt
 2ND BOWL (large)
1/2 cup Butter
1 1/2 cups Sugar
1 teaspoon Vanilla extract
 3RD BOWL (small)
1/4 cup Oil
1 cup Milk
 4TH BOWL (medium)
5 Egg whites
 5TH BOWL (medium)
3/4 cup Heavy whipping cream
 6TH BOWL (small)
4 large Egg yolks
4 tablespoons Sugar
2 teaspoons Instant coffee
8 ounces Semisweet chocolate melted
1 1/4 cups Heavy whipping cream beaten
 7TH BOWL (small)
1 cup Coffee
 8TH BOWL (large)
2 cups Heavy whipping cream
8 ounces Mascarpone cheese
1 teaspoon Vanilla
1 1/2 cups Powdered sugar
 Cocoa optional
 Ladyfingers crushed, optional

Preheat oven to 375F.

1ST BOWL
Stir together flours, baking powder, & salt.

2ND BOWL
Cream butter and sugar until light and fluffy. Add vanilla.

3RD BOWL
Combine oil and milk.

Alternate adding the flour mixture and the oil mixture to the butter mixture. Mix until just incorporated.

4TH BOWL
Beat egg whites until stiff peaks form.

Fold 1/3 of the egg whites into cake mixture until just lightened. Fold in remaining.

Fill cupcake liners 3/4 full. Bake for 18-20 minutes until done. Cool in pan for 5 minutes and then completely on a wire rack.

5TH BOWL
Heat 3/4 cup of cream until hot.

6TH BOWL
Whisk egg yolks, sugar, coffee, and salt into metal bowl. Slowly whisk in stream of hot cream. Transfer to saucepan and whisk over low heat until mixture reaches 160F. Pour custard through a sieve. Whisk in melted chocolate. Cool. Once cool, fold in whipping cream.

Hollow out cones from cooled cupcakes. Cut the tops off the cones. Fill the centre generously with the mousse using a pasty bag. Place tops on cupcake. Brush with hot coffee.

8TH BOWL
Whip cream until soft peaks form. Fold in mascarpone cheese, powdered sugar, and vanilla, Whip until stiff peaks form. Frost on cooled cupcakes and sprinkle with cocoa and ladyfingers.

Add Photo

brittanne

brittanne

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (200g)
Recipe Makes: 24 Servings

Calories: 606
Calories from Fat: 405 (67%)

Amt Per Serving		% DV

	Total Fat 45g	60 %
	Saturated Fat 18.5g	92 %
	Monounsaturated Fat 15.5g
	Polyunsanturated Fat 8.5g
Cholesterol 888.5mg		273 %
Sodium 4195.3mg		145 %
Potassium 209.1mg		6 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 36.4g
Protein 15.3g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 606

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe