I’ve always wanted to try making tiramisu cupcakes, and here they are! I found many recipes that required using a lot of eggs and a couple that only required 1 or 2. I ended up choosing a recipe to follow that uses the least amount of eggs, modified it a little bit (I always like to reduce some of the sugar), and they turned out pretty awesome.
Ingredients:
Vanilla Cupcakes
- 1 cup + 2 tablespoons all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- 1/2 cup + 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar (but I used a little less than that..more like 1/2 cup + 2 tablespoons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
Coffee Soaking Syrup
- 1 tablespoon instant espresso powder
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablelspoon Kahlua rum
Cream Cheese Filling/Frosting
- 3/4 cup (6 ounces) cream cheese, room temperature
- 3 tablespoons heavy cream, cold
- 1 tablespoon Kahlua rum
- 1/2 teaspoon pure vanilla extract
- 1 cup powdered sugar
- cocoa powder for garnish
- semi-sweet chocolate shavings for garnish
yields 10 to 12 cupcakes.
Recipe adapted from 6 Bittersweets.
Directions:
Vanilla Cupcakes
Preheat the oven to 350F.
In the mixing bowl, sift together the dry ingredients: flour, baking powder, and salt. Add the butter, oil, milk, vanilla to the dry ingredients and mix in the stand mixer on medium (level 3) until the batter is smooth (no more than 2 minutes). Add the egg and yolk, then continue beating for an addition minute.
Line a standard muffin tin with 12 paper liners. Fill the cupcake liners until they are about 2/3 full. Bake for 16 to 18 minutes (mine were done at 16 mins) or until very light brown.
Let them cool in the tins for 5 mins. Then transfer them to a cooking rack and let them cool completely (about 1 hour).
Coffee Soaking Syrup
Stir the coffee powder, water, and sugar together in a small saucepan and bring it just to a boil. Transfer the syrup into a bowl and stir in the Kahlua rum. Set aside and let it cool.
Cream Cheese Filling/Frosting
Sift the powdered sugar in a separate bowl. In the stand mixer, beat the cream cheese on low (level 1/2) until smooth. Add the heavy cream and continue beating until incorporated. Slowly and gradually add the powdered sugar, mixing in between adds, until all the powdered sugar is added. (You may add more powdered sugar for desired sweetness). Add the vanilla extract and increase the mixer speed to medium (level 3). Beat for 1-2 minutes. Set aside or place it in the fridge if you like a firmer frosting.
*Now, onto the actual cupcake product!*
After the vanilla cupcakes have cooled completely, cut a cone out of the top of each cupcake and set each top aside. (You may want to line them up in a way for you to remember which top goes with which cupcake).
Using a spoon, coat each cupcake with the coffee syrup. Make sure you coat the sides and the center of the opening. 1 tablespoon to 1 1/2 tablespoon of coffee syrup was enough for me. If the cake doesn’t look too soggy, you can add a little more.
Fill the opening with the cream cheese frosting, dip the bottom of the cone with a little coffee syrup, then place the tops back onto each cupcake. Top each cupcake with another small dollop of frosting. Garnish the tops with cocoa powder and/or chocolate shavings.
YUMMY.
piglicious 
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