TIRAMISU CUPCAKES

 

 

### **TIRAMISU CUPCAKES**

#### **Ingredients**

**For the cupcakes:**

* 125g all-purpose flour

* 1 tsp baking powder

* 1/4 tsp salt

* 113g unsalted butter (room temperature)

* 135g granulated sugar

* 2 large eggs

* 1 tsp vanilla extract

* 60ml whole milk

* 30ml brewed espresso or strong coffee (cooled)

**For the coffee soak:**

* 60ml strong brewed espresso or coffee

* 1 tbsp coffee liqueur (optional)

* 1 tbsp granulated sugar

**For the mascarpone frosting:**

* 120ml cold heavy cream

* 120g cold mascarpone cheese

* 60g powdered sugar

* 1/2 tsp vanilla extract

**To garnish:**

* Unsweetened cocoa powder or grated chocolate

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### **Instructions**

**1. Preheat & Prep:**

Preheat oven to 175°C (350°F). Line a cupcake pan with paper liners.

**2. Dry ingredients:**

In a bowl, whisk together flour, baking powder, and salt. Set aside.

**3. Creaming:**

In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

**4. Combine:**

Add the dry ingredients to the butter mixture in batches, alternating with the milk and espresso. Mix just until smooth.

**5. Bake:**

Fill cupcake liners about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.

**6. Coffee soak:**

In a small bowl, stir together espresso, sugar, and coffee liqueur (if using) until sugar dissolves. Use a skewer to poke holes in cooled cupcakes and brush coffee soak generously over each one.

**7. Frosting:**

Whip the cold cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until well combined.

**8. Assemble:**

Pipe the frosting onto soaked cupcakes. Dust with cocoa powder or sprinkle with chocolate shavings.

**9. Chill:**

Keep cupcakes refrigerated until ready to serve.