Sometimes there is nothing better after a great meal than a nice cup of coffee and a delicious dessert. That’s why there’s tiramisu, because it integrates your caffeine fix with your sweet tooth in a perfect union. Italians know it best when it comes to amazing dolces after a meal. It’s the final crescendo with a huuuge exclamation mark! Enter the tiramisu cupcake – a mini-cake version of the delish dessert treat.
Servings: 12 * Calories per serving: 195 kcal * Preparation time: 30 min * Start to finish: 50 min
- ½ cup (60 grams) of flour
- ½ cup (60 grams) of cornstarch
- ½ cup (110 grams) of sugar
- 1 tablespoon of milk
- 3 eggs
- ½ a teaspoon of vanilla aroma
- ½ a teaspoon of baking powder
- ½ to 1 cup of espresso or strong coffee (depending on personal taste)
- 9 ounces (250 grams) of mascarpone
- ½ a cup (60 grams) of powdered/icing sugar
- 5 ounces (100 ml) of cream
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. Place 12 paper cups in a metal or silicone muffin baking mold. Separate the egg white from the yolk and set the yolk aside. Continue by beating the egg white until stiff. Drizzle the sugar into a bowl and stir until it’s well-blended. Afterwards, add the egg yolk and vanilla aroma and whisk it in. In the next step, mix the flour, cornstarch and baking powder in a separate bowl and add them to the egg mix using a tablespoon and adding one spoon after the other. Thereby, you ensure that the egg white stays fluffy along with, subsequently, the cupcake base. Fill the mix in the baking mold and bake the cupcakes for 20 minutes.
In the meantime, prepare the cream frosting by mixing the mascarpone with the powdered sugar and a tablespoon of the coffee or espresso. Whisk the cream in a separate bowl until it’s stiff, then add it to the other ingredients until everything is well-blended. Let the cream rest in the fridge until the cupcakes have cooled down. Once that is the case, poke the top of the cupcakes a couple of times with a fork, then drip a teaspoon of coffee carefully over the holes left by the fork. If you prefer a more intensive coffee taste, use 2 teaspoons. Always use a teaspoon though rather than a tablespoon, as it gives you more leverage and you avoid having the coffee run down the sides of the cupcake.
Afterwards, generously apply the mascarpone cream with a tablespoon or small spatula. Since it’s not as stiff as classic cupcake icing, you should be fine with that strategy and you don’t need to use a pipe. Sprinkle a bit of cacao powder on top or use edible glitter.