Tiramisu Cupcakes

 

(for the cupcakes)

1 1/4 cups all purpose flour

1 1/4 t baking powder

1/4 t salt

1/4 cup sugar

6 T unsalted butter, at room remperature

2 large eggs, at room temperature

1 t vanilla extract

1/3 cup whole milk

(for the syrup)

1/2 cup strong brewed coffee, at room temperature

1/4 cup dark rum

1/2 cup coffee liquer such as Kahlua

2 T almond liquer such as Amaretto

(for the frosting)

1 lb. mascarpone cheese

1 cup heavy cream

1/4 cup confectioners' sugar

1 t vanilla extract

1 oz. semisweet chocolate, grated

[how to make]

(for the cupcakes)

*Preheat the oven at 350 degrees.

*Line a standard 12-cup muffin pan with paper or foil liners.

*In a bowl, whisk together the flour, bakong powder,a dn salt.

*In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.

*Add the eggs and vanilla and beat until combined.

*Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

*Beat on medium-high speed just until no traces of flour remain, about 30 seconds.

*Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

*Bake until lightly golden and a toothpick inserted into the center of a supcake comes out clean, 18-20 minutes.

*Let the cupcakes cool in the pan on a wire rack for 5 minutes.

*Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

(for the syrup)

*In a small bowl, stir together the coffee, rum, 1/4 cup of Kahlua, and the Amaretto.

(for the frosting)

*In a bowl, with an electric mixer on medium-low speed, beat the mascarpone, heavy cream, sugar, vanilla, and the remaining 1/4 cup Kahlua until just combined.

(for the finish)

*Brush the cooled cupcakes generously with the coffee mixture, dividing it evenly.

*Frost the cupcakes with the mascarpone mixture and sprinkle with the grated chocolate.

*Refrigerate the cupcakes in an airtight container for at least 4 hours or for up to 4 days.

-makes 12-

Note: I found this recipe in "Cupcakes" by Shelly Kaldunski.