I made these cupcakes on the weekend for a friends baby shower (congratulations Vanessa & Lloyd (& Lucas)!!) and thought that I would have to share them with you as they combine two of my favourite desserts – cupcakes and tiramisu. Because there were a few pregnant ladies at our lunch yesterday I decided to replace the mascarpone with cream as I know that some people choose not to eat it when pregnant. We are also happy to be a part of our second Sweet Adventures Blog Hop – Layer upon Layer. The theme this time is Layered Desserts so check out other bloggers recipes through the thumbnail images at the bottom of this post.

Tiramisu Cupcakes Recipe
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Vanilla buttercake
90g butter, softened
1/2 teaspoon Queen Vanilla Bean Paste
1/2 cup (110g) caster sugar
2 free range eggs
1 cup (150g) self-raising flour
2 tablespoons milk

Mascarpone cream
250g mascarpone cheese (replace mascarpone with cream if pregnant)
1/4 cup (40g) icing sugar
1 tablespoon Frangelico
3/4 cup (180ml) thickened cream
1/2 teaspoon Queen Vanilla Bean Paste

Coffee mixture
80ml espresso coffee, cooled
2 tablespoons Frangelico

50g dark eating chocolate, grated finely for topping

To make the cupcakes
Preheat oven to 180 degrees Celsius.
Place all the cake ingredients in a mixing bowl and mix with electric beaters on low speed until just combined. Mix on medium speed for 2-3 minutes until the batter turns a pale colour.
Line a 12-hole cupcake baking tray with cupcake cases and spoon the cake batter evenly into the cases and smooth the tops. Bake in oven for 18-20 minutes until slightly golden. Allow cupcakes to cool on a cooling rack.

To make the mascarpone cream
Beat cream with icing sugar and vanilla bean paste. Mix in Frangelico and Mascarpone.

To assemble cupcakes
Put the coffee and Frangelico mixture in a shallow bowl.
Remove the cases from the cooled cupcakes. With a sharp knife, cut the cupcakes into 3 pieces horizontally. Dip the inside cut sides of the cakes into the coffee mixture quickly (don’t put the top or the bottom of the cupcakes in the liquid and don’t leave the cakes in the liquid or they will absorb too much!). Spread cream inbetween the layers and on the top of the cupcakes. Sprinkle the top of the cupcakes with the grated chocolate. Refridgerate for a couple of hours before serving.

Makes 12 cupcakes

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Have you tried this recipe? What did you think…

 

17 Responses to Tiramisu Cupcakes

  1. omg! What cute cakes! Just sent you an email about how to get the blog code on your entry so you can link up all the other entries!

  2. They look gorgeous. The coffee and frangelico sound like a delicious combination.

  3. Hey, great minds think alike. I love your cupcakes they musty have been delicious

  4. These look delicious! I love tiramisu cupcakes and looking at these I think I might have to make my vegan tiramisu cupcakes soon!

  5. di from the culinary library says:

    good job Prue. You’re a star!

  6. Oh yes please! Perfect way to make individual Tiramisu servings!

  7. Winston says:

    Brilliant!! What a fun twist on an all-time favourite, classic dessert. I like how you’ve made it individually portioned and reduced the need to serve it in a glass/bowl with a spoon. Thank you for sharing this with us =D

  8. Oh I love the cupcake layers! Portion control 😉 great for me haha

  9. Just gorgeous :) It looks nice and light too.

  10. Moya says:

    Who can resist a delicious looking cupcake! Tiramisu is a favourite so I bet these cupcakes did not last very long!

  11. I love these! Such a cute way to enjoy layered cakes. Nice to discover another fellow SABH.

  12. Vanessa Anderson says:

    Made these cupcakes yesterday for my sisters birthday and they were so delicious.
    Surprisingly simple to make considering how impressive they look. Great recipe Prue!

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