I know…I know. Yesterday it’s rum cake doughnuts and today it’s tiramisu cupcakes. Someone please stick a piece of spinach down my throat and pry the box of confectioners sugar from my sticky fingers.
What can I say? I’m feeling hormonal.
And these tiramisu stuffed cupcakes are just way too delicious not to be shared.
I do this because I love you.
I made these because ever since Adam and I shared a slice of heavenly tiramisu on our anniversary from Pazzo, it’s been on my mind.
And when I get a dessert on my mind there’s no stoppin’. Except I didn’t really want to spend hours assembling a traditional tiramisu. So I thought why not just stuff the traditional tiramisu filling into a vanilla cupcake? That way, you would get the best of both worlds.
Cover it with coffee buttercream….
And then dust cocoa powder on top for the finishing touch.
Like I said, these are way too delicious not to be shared.
They contain everything I love in this great world: cake, coffee, cheese and buttercream. If there’s something I’m missing here, don’t tell me. Just let me live out my days in a tiramisu oblivion.
makes 9-10 cupcakes
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
6 T butter, softened
3/4 cup sugar
1/2 cup milk
2 tsp vanilla extract (or seeds from one vanilla bean)
1 8-oz container marscapone cheese
1 1/2 cups confectioners sugar
2 tsp instant coffee granules
for coffee buttercream frosting:
1 stick butter, softened
2 cups confectioners sugar
1 T milk
1 tsp coffee granules (or 1 tsp coffee extract)
cocoa powder for dusting
First, make the cupcakes.
Preheat the oven to 350 degrees.
In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
Cream together the butter and sugar and then add the eggs, one at a time, beating well after each addition. Add the vanilla.
Alternately add the dry ingredients and the milk, starting and ending with the milk. Scoop batter into greased cupcake molds and fill 3/4th of the way full. Bake for 25 minutes or until golden.
While the cupcakes are baking, make the filling. Beat together the marscapone cheese, powdered sugar and instant coffee until smooth. Scoop into a small plastic bag and cut off the tip for easy piping.
Once cupcakes are baked and cooled, take a pastry tip (or use a small knife and spoon) and press down into the center of each cupcake, twisting to create a hole in each of the centers. Brush out any crumbs. Pipe filling into each hole.
For the buttercream, cream together the remaining stick of butter with the powdered sugar. Once smooth, add the milk and coffee granules or extract. Beat until light and fluffy. Scoop buttercream into a large plastic bag fitted with a pastry tip. Frost cupcakes and then dust with cocoa powder before serving.
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