Tiramisu Cupcakes with Mascarpone Frosting
Tiramisu` Cupcakes with Mascarpone Frosting... a Cupcake for all seasons!
For 4 Dozen(s)
For the Cupcakes:
- 8 ounces unsalted butter
- 2 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 cup whole milk
- 3 large eggs
- 2 tablespoons vanilla extract
- cocoa powder in a sifter for garnish
- 1 cup espresso coffee
- 1/4 cup milk
For the Frosting:
- 16 ounces mascarpone cheese (room temperature)
- 1 cup confectioners sugar
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- Preheat oven 350 Degrees
- In a bowl whisk together Flour, Baking Powder and salt. Set aside.
- Add the vanilla extract to the milk and set aside.
- Mix the espresso coffee and 1/4 Cup Milk together and set aside.
- In a stand mixer beat the butter and sugar until light and fluffy, about 5 minutes. Add in one egg at a time, making sure each is totally mixed in before adding the next.
- Start adding the flour mixture to the bowl alternating with the milk and vanilla until fully incorporated. Make sure the speed is on low.
- Pour into lined cupcake pans and bake. 20-25 minutes for regular cupcakes15-20 minutes for mini cupcakes or until an inserted toothpick comes out clean.
- While the cupcakes are still hot, poke the centers a few times with a fork making little holes. This will allow the espresso to properly absorb. Carefully spoon the coffee and milk mixture into the holes. Adding about 2 tablespoons for mini cupcakes and 3 tablespoons for regular cupcakes. (As much coffee flavor as you want)
- Cool completely before frosting.
- Make the Frosting:
- Beat the cheese and sugar together until light and fluffy. Transfer to a piping bag with a large tip and pipe out dollops with a peak onto each cupcake. (You can also just frost with a knife or spoon. Whatever you're comfortable with)
- Sift the unsweetened cocoa powder on top of the frosting and serve immediately (at room temperature)
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