One of my all time favorite desserts is Tiramisu. So once I came across this recipe there was no surprise that I really wanted to try it. I made these cupcakes for a big birthday weekend here at school. They definitely take some time to make but that's only because the cake portion of this cupcake needs some special attention. The cake batter part is a french cake batter called a genoise. It is a stiff type of cake that can stand up to heavy butter cream frostings, syrups and anything heavy like jams. This is why it is perfect for a Tiramisu cupcake it really resembles the texture of ladyfingers, delicate, but stiff enough to hold the coffee mixture. Homemade ladyfingers can actually be piped from genoise batter.
This was my first time making these cupcakes and they really did taste wonderful, however I do wish I brushed more of the coffee mixture onto the cake to make it a little more moist. I will make sure to use all of the recommended mixture next time I make these. I suppose you can simply use a regular cake batter from the box if you would like to save time, but I'm not sure how much liquid the cake batter will be able to take and if it will turn mushy or not. Well I guess we will never know unless we try right?
I saw this recipe a long time ago on Martha Stewart's show. I thought they were a wonderful idea and really inventive. I'm always looking for non-typical type desserts so this was perfect for me! I hope you like this recipe and if you try the cupcake with a boxed cake mixture please let me know how it turns out.
- 1 1/4 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved (you can use 2 tsp vanilla extract here if you don't have vanilla beans)
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- 1/3 cup brewed Coffee mixed with 1 Tbsp rum/kahlua (cooled)
- Unsweetened cocoa powder, for dusting
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners' sugar, sifted
*brew coffee and mix rum in and set aside to cool while you continue with the rest of the recipe.
1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Put this mixture into the refrigerator as you complete the rest of the recipe.
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve or mini strainer into a bowl, and discard vanilla-bean pod. If you don't have vanilla beans and want to save time, you can put 2 tsp vanilla extract into the milk.
2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
2. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Once cupcakes are cooled, prick the top of the cupcakes with fork to create a stream for the coffee mixture to travel into and absorb.
3.To finish, brush tops of cupcakes evenly with coffee-rum mixture; repeat until all liquid has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; Dust generously with cocoa powder just before serving.(I piped the frosting onto the cupcakes but a dollop will be just fine)