Tiramisu Cupcakes By Cupcake Culture Recipe

Name: Tiramisu Cupcakes By Cupcake Culture
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 cup butter; 1 1/2 cups white sugar; 8 egg yolks; 3/4 cup milk; 1 1/2 teaspoons vanilla extract; 2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Tiramisu Glaze: (prepare when cupcakes have cooled); 1 cup espresso; 1/4 cup Ghiradelli Dark Chocolate syrup; 2 oz Kahlua; 1/2 oz Myers Dark Rum or Brandy; 1/3 cup sugar; Icing:; 2 packages 8 oz Mascarpone Cheese; 1 Box Confectioners sugar; 1 Vanilla Bean finely chopped in mini food processor or 1 tbs pure vanilla extract; 1/2 cup heavy cream; pinch sea salt; Garnish : Cocoa Powder and 24 chocolate covered espresso beans and/or chocolate shavings

Servings: persons

Cupcakes:
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
Tiramisu Glaze: (prepare when cupcakes have cooled)
1 cup espresso
1/4 cup Ghiradelli Dark Chocolate syrup
2 oz Kahlua
1/2 oz Myers Dark Rum or Brandy
1/3 cup sugar
Icing:
2 packages 8 oz Mascarpone Cheese
1 Box Confectioners sugar
1 Vanilla Bean finely chopped in mini food processor or 1 tbs pure vanilla extract
1/2 cup heavy cream
pinch sea salt
Garnish : Cocoa Powder and 24 chocolate covered espresso beans and/or chocolate shavings

1
Cake Directions:
2
Preheat oven to 350 degrees F (175 degrees C). Line 2 - 12 cup muffin pans with muffin paper. Sift together the flour, baking powder and salt. Set aside.
3
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
4
Bake in the preheated oven for 15 to 24 minutes, or until tops spring back. Let cool for thirty minutes. Then remove cupcakes from pan and let cool an additional 30 minutes.
5
While cupcakes are cooking, combine heavy cream, and mascarpone cheese in a large bowl and mix on low speed. Add vanilla and salt. Then slowly add confectioners sugar, allowing each sugar addition to throughly mix with the cheese mixture until all of the confectioner's sugar is gone. Put icing into a piping bag.
6
Glaze: Prepare the Glaze by melting the sugar into the hot espresso in a large mixing bowl with a whisk (by hand) Then add syrup, kahlua, and rum/brandy.
7
Take a straw or kabob stick and poke a small hole in the top of each cupcake. With a spoon, ladle some of the glaze into the hole. Then I like to dip the top of each cupcake into the glaze to ensure that it is evenly covered with the glaze. It shouldn't be soggy - just covered enough that the cupcake looks light brown. Then pipe the icing onto each cupcake. Lightly dust cupcakes with cocoa powder and top with espresso beans/ chocolate shavings.

2057

kcal

Calories

116

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cupcakes:, 1 cup butter, 1 1/2 cups white sugar, 8 egg yolks, and more.

Yes, Tiramisu Cupcakes By Cupcake Culture falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tiramisu Cupcakes By Cupcake Culture

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