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 baking911.com

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