These tiramisu cupcakes are the real thing in cupcake form! The cakes themselves taste just like ladyfingers and they're soaked in a mixture of espresso and rum. Then, they are gloriously topped with mascarpone custard, whipped cream, and chocolate.
In a heat-proof bowl, whisk together egg yolks and sugar until well blended.
Place bowl over a double boiler on low heat, whisking constantly until mixture begins to boil.
Continue to whisk until the yolk is a pale yellow color and thick enough to hold its shape for a few seconds in the bowl if dropped from the whisk. Remove from heat, and allow to cool until just warm to the touch.
Whisk in mascarpone until smooth. Cover tightly and refrigerate for one hour.
Whisk cold heavy whipping cream until it thickens and turns into whipped cream. It's easiest to do this with an electric mixer on high speed.
Mix vanilla into the whipped cream.
Gently fold in whipped cream to the chilled custard until completely incorporated, then return custard to the refrigerator until ready to use.
Cupcake Instructions
Preheat oven to 400 F.
Place egg whites in the bowl of an electric stand mixer (or use an electric hand mixer) and beat on high speed until soft peaks start to form.
Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl, beat egg yolks and remaining sugar until thick and very pale in color.
In a small bowl, whisk together flour and baking powder.
Gently fold half of the egg yolk mixture into the egg white mixture.
Gently fold in the flour mixture followed by the remaining egg white mixture.
Fit large pastry bag with a plain 1/2 inch round tube or cut the end off of a piping bag or plastic bag. Transfer mixture to the bag and pipe the batter evenly between 18 cupcake liners. The cupcake liners will not be filled to the top.
Bake for 13 minutes or until a toothpick comes out clean.
Cool to room temperature on a counter or cooling rack.
In a small bowl, combine coffee and rum.
Use a toothpick or skewer to poke many holes into each cupcake.
Drizzle 1 tablespoon of the coffee/rum mixture over each pre-baked cupcake. Wait for it to be completely absorbed, then add another 1 tablespoon to each cupcake.
Topping Instructions
Remove the custard from the refrigerator and spread it evenly over the soaked cupcakes.
Cover and refrigerate cupcakes 4 to 6 hours or until set.
Whisk cold heavy whipping cream until it thickens and turns into whipped cream. It's easiest to do this with an electric mixer on high speed.
Pipe or spread the whipped cream over the mascarpone mixture on each cupcake.
Sprinkle with cocoa powder.
Top with chocolate shavings. Make them by taking a vegetable peeler to the side of a chocolate bar.
Notes
Once they're assembled, they will last about three days in the refrigerator. Do not freeze them.I suggest using foil liners or baking cups to make sure that the cupcakes maintain their shape after soaking. You can also drop the cupcakes into a second paper liner after they are done.