Friday, March 28, 2008

Tiramisu Cupcakes

First I want to apologize for the lack of pictures. This little picture was was the only one taken and I took it with my cell phone. The digital camera had to go back to my dad but hopefully by the next time I bake I will have my own.

I was asked by one of my co-workers to bake some cupcakes for the wedding shower of one of my other co-workers. I didn't have any idea what type of cupcakes to make so an email was sent to the soon-to-be-husband asking what kind of desserts she likes. His response? She doesn't like chocolate, she like fancy stuff. *raises eyebrows*

A women who doesn't like chocolate?

*scratches head*

They make those!?

Anyhoo, I was searching through my baking books and stumbled across a Tiramisu cake recipe. *smiles like the Grinch* Basically you take a sponge cake recipe drizzle it espresso syrup and top it with a mascarpone cheese frosting! Fuggin YUM!

I have a confession. When I read the recipe for the sponge cake, I kinda freaked out. The cake has not butter it in.....a basic in a sponge cake recipe but I have never made it before so I just SWORE the recipe was wrong. After one hour research I felt like a fool. I just couldn't fathom how this cake was going to taste good without butter...I know, I know....A little Paula Deenish. Here is the recipe. I used the Classic Sponge Cake recipe from

Tiramisu Cupcakes
I got 20 cupcakes

6 eggs, separated (separate when cold, let come to room temperature)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoons water, room temperature
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour

For Garnish
1/4 cup of unsweetened cocoa powder
semi-sweet chocolate curls

1. Preheat oven to 350° F.
2. In a large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
3. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water and vanilla until blended. 4. Add salt to the flour and with a sifter sprinkle flour over whites. Add the egg yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 10-15 minutes or until done. Remove from oven to cool. To check for doneness you have to listen to the cake. *When you press the top it should feel spongy and make a slight "swoosh" sound and it springs back, it is done. The toothpick test is not effective with this cake.

Espresso Syrup
found in
Williams-Sonoma Dessert cookbook

1/2 cup water
1/3 cup sugar
2 tbsp coffee liqueur or dark rum (I used the coffee liqueur)
2 tsp instant espresso powder or instant coffee (I used the instant coffee)

1. Combine the water and sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar is dissolved.
2. Bring to a boil then remove from heat. Stir in the coffee liqueur and instant coffee.
3. Set aside and cool to room temperature.

Once the cupcakes and syrup is cooled, poke a few holes in each cupcake with a fork or toothpick. The fork stuck to the cupcakes and pulled out too much of the filling so I used a toothpick. Then pour 1 tablespoon of syrup in each cupcake

Mascarpone Cheese Frosting

16 oz tub of Mascarpone Cheese
1/3 cup of powered sugar
2 tbsp coffee liqueur or dark rum (I used the coffee liqueur)
1/2 cup heavy cream

1. Beat together the mascarpone cheese, confectioner’s sugar and coffee liqueur until well blended.
2. Add the cream and beat the mixture until fluffy, around 1 minute. Add addition heavy cream (1 tablespoon at a time) if this mixture is too thick.

Top the cupcakes with mascarpone frosting then dust with cocoa powder and sprinkle with the chocolate curls.

END VERDICT - 5 stars

These cupcakes were beyond good. they were (as one of my co-workers called them) INSANELY GOOD! All I can say is make these TODAY.

Until next time,

Happy Smacking!

*This little tidbit was found in The Bakers's Dozen CookBook


TeeBe said...

Damn..these look good as hell! Send me some Jayspice!

MLH said...

OOh, something new to try! Much better than those horrible sounding Black Bean Brownies from the other day!


L.C. said...

I have to get my sister on these ASAP! I didn't know you could make Tiramisu style cupcakes!

Stef said...

These sound tasty! I've never made sponge cake either. I've been thinking about it.

Julie said...

A friend of mine just challenged me to make tiramisu cupcakes for her birthday, and I came across this site. This looks way too delicious and simple for me to *not* do. Thanks for this!