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Cooking
Tiramisu Cupcakes – Italian Dessert with a Twist
· 12 servings
Mix everything together
The great thing about this recipe is that all the batter ingredients go straight into a stand mixer and get whipped together.
Preheat the oven
While the batter is mixing, preheat the oven to 180°C, placing the rack in the middle.
Fill the liners
Pour the beautifully whipped batter into the liners, filling them about 3/4 of the way up. The batter is quite thick, so use paper liners set inside a metal or silicone muffin tin. Pop the tray into the oven.
The toothpick test
Baking takes exactly twenty minutes. If you're unsure, use the classic toothpick test — insert it into the batter and it should come out clean, or with just a few crumbs of baked cake clinging to it.
Coffee with liqueur
Brew a strong coffee, sweeten it, and stir in some Amaretto. If you like a strong hit of alcohol 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. Whip with a hand mixer until fluffy.
Add mascarpone and coffee
Add the mascarpone, a tablespoon of the cooled brewed coffee, and sugar to taste. Whip briefly once more, but not too much, so the cream and mascarpone don't split. Chill in the fridge for a while.
Poke and soak with coffee
Once the cupcakes are baked, take them out of the oven and immediately poke several holes in each with a toothpick, so the coffee mixture can soak all the way through. Now spoon over the prepared coffee-Amaretto mixture.
Decorate with cream and dust with cocoa
Transfer the chilled cream into a piping bag and pipe it onto the coffee-soaked cupcakes. Finish with a dusting of good-quality Dutch cocoa powder.