Tiramisu cupcakes are full of authentic flavor and soaked in a mixture of espresso and rum!
"This is what I would like to call as “the perfect dessert”. These tiramisu cupcakes are so yummy. And I certainly love that you used lots of mascarpone and whipped cream topping. This will definitely go well with a good cup of coffee. Thanks for sharing this!"
Egg Yolks Sugar Whole Milk Mascarpone Cheese Heavy Whipping Cream Vanilla Extract
Eggs Sugar Flour Baking Powder Strong Coffee Rum
For the custard, whisk together egg yolks and sugar in a heatproof bowl. Place over a double boiler and whisk until it boils.
Continue to whisk until it becomes pale. Remove it from the heat and allow it to cool.
Whisk in the mascarpone, cover tightly, and refrigerate for one hour.
Make whipped cream and fold it into the chilled custard. Place it back in the refrigerator.
For the cupcakes, place egg whites in a stand mixer and mix until soft peaks form. Add 2 tbsp sugar and continue mixing.
In a separate bowl, beat together sugar and egg yolks. Then, in another bowl combine flour and baking powder.
Alternating, fold the egg yolk mixture into the egg white mixture, along with the flour and baking powder.
Line a cupcake pan with liners and fill them with the batter. Bake at 400 degrees F for 13 minutes.
Yield: 18 cupcakes
Once the cupcakes have cooled, poke holes in the top and pour coffee and rum over top.
Top the cupcakes with the custard and place them in the refrigerator for 4 to 6 hours to allow it to set.
Top the cupcakes with homemade whipped cream, a dusting of cocoa powder, and shaved chocolate.