Tiramisu Cupcakes

You can use a mix or store-bought cupcakes instead of making them from scratch. The "tiramisu" comes from soaking the cupcakes in espresso and rum, then topping with mascarpone frosting.

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  • Makes: 12 servings
  • Makes: 12 cupcakes
  • Prep: 25 mins
  • Stand: 30 mins
  • Bake: 18 mins 350°F

Tiramisu Cupcakes

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
  2. Preheat oven to 350 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup sugar and the vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating after each addition until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in the 1/2 cup chocolate pieces.
  3. Spoon batter into prepared muffin cups, filling each cup about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool on wire racks for 10 minutes.
  4. Meanwhile, in a small bowl stir together hot espresso and the 2 tablespoons sugar until sugar is dissolved; cool and stir in rum. Using a bamboo skewer or toothpick, poke about eight holes into the top of each cupcake, inserting the skewer about halfway down. Spoon 1 to 1 1/2 tablespoons of the espresso mixture evenly over each cupcake; let it absorb into cupcakes. Cool cupcakes completely.
  5. Frost cupcakes with Mascarpone Frosting. Dust with cocoa powder. If desired, garnish with raspberries, additional chocolate pieces, and/or shredded chocolate. Chill for at least 30 minutes or up to 24 hours before serving.

From the Test Kitchen

*Tip:

To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let stand for 5 minutes before using.

Note:

You can also substitute unfrosted purchased cupcakes or use a mix for the cupcakes. If the mix makes, 24 cupcakes, double the espresso-rum mixture, the Mascarpone Frosting, and the cocoa powder.

Mascarpone Frosting

Directions

  1. In a chilled large bowl beat the whipping cream, powdered sugar, and vanilla until soft peaks form (tips curl). In a small bowl, fold 1/4 of the whipped cream into the mascarpone cheese. Fold the mascarpone mixture into the remaining whipped cream until incorporated. If desired, fold in dark rum, coffee liqueur, or brandy.
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Nutrition Facts (Tiramisu Cupcakes)

  • Per serving:
  • 368 kcal ,
  • 25 g fat
  • (14 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 97 mg chol. ,
  • 166 mg sodium ,
  • 32 g carb. ,
  • 1 g fiber ,
  • 21 g sugar ,
  • 5 g pro.
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