Tiramisu Cupcakes – An Italian Dessert with a Twist
·Mix everything together
The beauty of this recipe is that all the batter ingredients go straight into a mixer and get whipped together.
Preheat the oven
While the batter is mixing, preheat the oven to 180 °C and place the rack in the middle.
Fill the liners
Pour the smoothly whipped batter into the liners, filling them about 3/4 full. The batter is quite thick, so make sure to place the paper liners inside a muffin tin or silicone mold for support. Pop the tray into the oven.
The toothpick test
Baking takes exactly twenty minutes. If you're not sure they're done, use the classic toothpick test – insert it into the batter and it should come out clean, or with just a few moist crumbs.
Coffee with liqueur
Brew a strong coffee, sweeten it and stir in some amaretto. If you like a stronger boozy kick in your tiramisu, add two tablespoons; if you prefer it milder, one is enough. Let it cool.
Whip the cream with stabilizer
Mix the whipping cream with cream stabilizer, stirring thoroughly so no lumps remain, then whip until fluffy.
Add mascarpone and coffee
Add the mascarpone, a tablespoon of the cooled brewed coffee, and sugar to taste. Whip lightly just a bit more, but not too much, so the whipped cream and mascarpone don't curdle. Chill briefly in the fridge.
Pierce and soak with coffee
Once the cupcakes are baked, take them out of the oven and immediately poke a few holes in each with a toothpick so the coffee mixture can soak all the way through. Now spoon the prepared coffee-amaretto mixture over them.
Top with cream and dust with cocoa
Transfer the chilled cream to a piping bag and pipe it onto the coffee-soaked cupcakes. Finish with a dusting of good-quality Dutch cocoa.