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Cooking
Tiramisu Cupcakes – A Twist on the Classic Italian Dessert
· 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 whisked together.
Preheat the oven
While mixing the batter, preheat the oven to 180°C, with the rack positioned in the middle.
Fill the cupcake cases
Pour the beautifully whisked batter into the cases, filling them to about 3/4 full. The batter is quite thick, so use paper liners set inside a metal or silicone muffin tin. Pop the tray straight into the oven.
The skewer test
Baking takes exactly twenty minutes. If you're unsure, use the classic skewer test — insert a skewer into the cake, and it should come out clean, or with just a few small crumbs.
Coffee with liqueur
Brew a strong coffee, sweeten it and stir in the amaretto. If you like a good hit of alcohol in your tiramisu, add two tablespoons; if you prefer it milder, one is enough. Let it cool.
Whip the cream with stabiliser
Mix the whipping cream with the cream stabiliser, stirring thoroughly to avoid any lumps. Then whip with a mixer until fluffy.
Add the mascarpone and coffee
Add the mascarpone, a tablespoon of the cooled brewed coffee, and sugar to taste. Whisk lightly once more, but not too much, so the cream and mascarpone don't split. Chill briefly in the fridge.
Poke and soak with coffee
Once the cupcakes are baked, take them out of the oven and immediately poke several holes with a skewer so the coffee mixture can soak all the way through. Now spoon over the prepared coffee and amaretto mixture.
Decorate with cream and dust with cocoa
Spoon the chilled cream into a piping bag and decorate the coffee-soaked cupcakes. Finish with a dusting of good-quality Dutch cocoa.