Tiramisu Cupcakes
Tiramisu Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 359
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 6
- Cholesterol
- 135
- Sodium
- 216
- Total: 55 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 20 min
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 359
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 6
- Cholesterol
- 135
- Sodium
- 216
- Total: 55 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
Espresso Syrup:
1/2 cup hot espresso
2 tablespoons raw sugar
1 tablespoon rum
Cupcakes:
6 eggs, at room temperature
1 cup fine raw sugar or organic sugar
1 tablespoon rum
1 cup all-purpose flour
1/4 teaspoon sea salt
1/3 cup unsalted butter, melted, plus more for greasing
Icing:
2 cups mascarpone, at room temperature
3/4 cup icing sugar
Garnish:
2 ounces dark chocolate, shaved
Directions
- Making the espresso syrup: Into a bowl, pour the hot espresso, sugar, and rum. Stir until dissolved.
- Making the cupcake batter: In the large bowl of a stand mixer with the whisk attachment, beat the eggs with the sugar and rum until thick and pale and tripled in volume, about 8 minutes. In another large bowl, sift together the flour and salt using a wire-mesh sieve. Delicately fold one-third of the flour mixture into the egg mixture. Repeat two more times, until all the flour is incorporated into the egg mixture. Delicately fold in the melted butter.
- Preheat the oven to 350 degrees F. Line and butter a 12-cup muffin tin.
- Making the cupcakes: Divide the batter equally among the prepared muffin cups. Bake on the center rack until the cupcakes are slightly golden around the edges and a toothpick comes out clean, 15 to 20 minutes. Let cool on a rack for 10 minutes.
- Making the icing: In a medium bowl, combine the mascarpone, icing sugar and 3 tablespoons espresso syrup. Beat with a hand mixer until smooth. Set aside.
- Brush each cooled cupcake generously with the remaining espresso syrup. Using a pastry bag or butter knife, ice each cupcake with 1/4 cup icing. Garnish with dark chocolate shavings. Refrigerate for 1 hour, or enjoy right away.
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