Tiramisu Cupcakes
Tiramisu cupcakes for two: instead of a big pan of tiramisu, make these vanilla cupcakes with an espresso Kahlua soak and mascarpone frosting!
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white, at room temperature
- 2 tablespoons sour cream, at room temperature
- 6 tablespoons flour
- 1/2 teaspoon baking soda
- pinch of fine salt
- 1 shot hot espresso
- 1/4 cup Kahlua liqueur
- 4 ounces mascarpone, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon Kahlua
- 1/4 teaspoon vanilla extract
- 4 chocolate-covered espresso beans (optional, for topping)
Directions
- 1
Preheat the oven to 400, and line four cups in a muffin pan with paper liners.
- 2
In a medium bowl, beat with an electric mixer the butter, sugar and vanilla. Beat until light and fluffy, at least 30 seconds.
- 3
Add the egg white and beat until combined.
- 4
Next, beat in the sour cream.
- 5
Finally, sprinkle the flour, baking soda and salt evenly over the batter, and then beat until just combined.
- 6
Divide the batter between the cupcake liners, and bake on the middle rack for 16-19 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean. (They will brown nicely on top because they're made with butter, not oil).
- 7
Let the cupcakes cool.
- 8
Meanwhile, stir together the espresso and Kahlua.
- 9
Just before serving, poke holes in the cupcakes using a toothpick, and slowly drizzle the espresso mixture into each cupcake.
- 10
Then, beat together all of the frosting ingredients until light and fluffy.
- 11
Spoon the frosting into a piping bag fitted with a 1MM Wilton tip and pipe the frosting on the cupcakes (or, just use a butter knife to frost the cupcakes, too!)
- 12
Top each cupcake with a chocolate-covered espresso bean and serve.