Tiramisu Cupcakes

blender

Prep time

45 mins

skillet

Cook time

18 mins

timer

Total time

93 mins

Super moist and tender vanilla cupcakes soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.

Source

Instructions

1

Preheat the oven to 350F/177C convection (325F/163C conventional) and line 13 muffin tins with cupcake liners (preferably a light colored pan).
2

In a medium bowl, whisk together the cake flour, baking powder, salt and sugar until they're evenly distributed (whisk well).
3

Add the oil and butter to the dry ingredients and beat together until they're combined.
4

Add the egg and vanilla extract and paste and mix until they're fully combined.
5

Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
6

Fill each cupcake liner about 2/3-3/4 full, about 50-55 grams of batter per cupcake.* You will have enough batter for about half a cupcake leftover. DO NOT BE TEMPTED to distribute that among the cupcakes, they will sink if they’re overfilled.
7

Bake for 16-18 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
8

Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before soaking.
9

Poke holes into the tops of the cupcakes and brush them each with about 1/2-1 Tbsp of the espresso.

1

Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.
2

Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
3

Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
4

After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
5

Use a piping bag fit with a large round piping tip to frost the cupcakes. Use a small spoon or small offset spatula to create a little swirl on top and dust with cocoa powder.

Servings:

cupcakes

R 172 g (1.5 cups) cake flour spooned and leveled
R 1.5 tsp baking powder
R 0.25 tsp fine sea salt
R 200 g (1 cup) granulated sugar
R 60 mL (0.25 cup) canola oil
R 56 g (0.25 cup) unsalted butter room temperature
R 1 large egg 60 g, room temperature (or 2 large egg whites if you want whiter cupcakes)
R 2 tsp vanilla bean paste
R 113 g (0.5 cup) sour cream
R 80 mL (0.33 cup) whole milk room temperature
R 120 mL (0.5 cup/4 oz) espresso room temperature