For 24 Cupcakes
- 120g. unsalted butter, at room temperature
- 420g (1 3/4 cups) caster sugar
- 360g (1 1/2 cups) all-purpose flour
- 1/4 teaspoon salt
- 1.5 tablespoon baking powder
- 3 large eggs, at room temperature
- 360ml (1 1/2 cups) whole milk, at room temperature
- 1/2 teaspoon vanilla
- 375ml (1 1/2 cups) coffee, strong
- 112.5ml (3/4 cup) Kahlua coffee liqueur
- 4 tablespoons caster sugar
- 600g mascarpone cheese
- 85ml Kahlua coffee liqueur
- 450ml heavy whipping cream or double cream
- 45g icing sugar
- espresso powder, for dusting
- cocoa powder, for dusting
For the Tiramisu Cupcakes:
Preheat the oven to 190 ºC, and line a muffin tin with muffin cases.
Using a handheld electric whisk or a freestanding electric mixer with a paddle attachment, beat 120g butter, 420g sugar, 360g flour, salt, and baking powder on low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
Break 3 eggs into a Pyrex measuring cup, then add the whole milk and the vanilla extract and whisk together by hand.
With the mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up any ingredients that were missed, then add the rest of the milk mixture and continue mixing the batter until it is smooth and even.
Divide the batter between the paper cases, filling each case with 2 tablespoons of batter (or, filling each up to two-thirds full).
Bake for 18-20 minutes in the preheated oven until well risen and the tops bounce back when touched. Leave to cool slightly before removing them from the tin, then place on a wire rack to cool completely while you make the coffee soaking syrup.
For the Coffee Soaking Syrup:
Pour the 375ml coffee and the Kahlua into a saucepan and whisk in the caster sugar.
Place the pan on your stovetop and bring to a boil, allowing the liquid to reduce by about half the pot, then remove from heat and set aside to cool.
For the Mascarpone Cream Frosting:
Using a handheld electric whisk, beat together the mascarpone cheese and Kahlua until smooth
Pour heavy whipping cream in a separate bowl, adding the 45g of icing sugar and using a handheld electric whisk to whip together until the mixture forms soft peaks.
Fold the whipped cream into the mascarpone mixture, making sure the mascarpone and the cream is fully incorporated.
Putting It All Together:
When the cupcakes have cooled, use your cupcake plunger or cupcake corer or sharp knife to cut out a piece of cake — about 1 inch wide and 1.5 inches deep — from the middle of each cupcake. Set aside.
Pour approximately 1 teaspoonful of the Coffee Soaking Syrup over each cut-out piece of the sponge, as well as another 2 teaspoons into the hollow of each cupcake.
Fill each hollow to about halfway with the Mascarpone Cream Frosting, then place the cut-out pieces of the cupcake back on top of the hole, covering the filling and, if necessary, trimming the cupcakes pieces to fit.
Lastly, top the cupcakes with the remaining mascarpone cream frosting (I used about a tablespoon for each cupcake), and dust lightly with espresso and cocoa powder.