Ingredients:
Cake:
1 Cup Unsalted Butter
1 Cup Sugar
3 Eggs, room temp
2 1/4 Cup Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/8 teaspoon Salt
3/4 Cup Whole Milk, room temp
2 teaspoons Vanilla Extract
1 single serve packet of instant coffee
Preheat the Oven to 350 degrees.
Line 2 muffin pans with liners.
Combine the butter and sugar in a mixing bowl and beat on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating after each addition.
In a separate bowl combine flour, baking powder, baking soda and salt, use a whisk to fluff and combine dry ingredients.
In a separate bowl combined milk and vanilla extract.
Back to your sugar and egg mixture, mixing on a low speed add 1/3 of the dry ingredients, after combined add 1/2 of the milk mixture and alternate dry and wet ingredients until all are combined. Do not over mix/beat, after each addition mix until just incorporated.
Fill all cupcake liners 1/3 full with batter.
Mix instant coffee into remaining batter, continue to fill the cupcake liners with an additional 1/3. Each liner should be 2/3 full.
Bake cupcakes about 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes and then move to wire rack to cool completely.
1 Cup Unsalted Butter
1 Cup Sugar
3 Eggs, room temp
2 1/4 Cup Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/8 teaspoon Salt
3/4 Cup Whole Milk, room temp
2 teaspoons Vanilla Extract
1 single serve packet of instant coffee
Preheat the Oven to 350 degrees.
Line 2 muffin pans with liners.
Combine the butter and sugar in a mixing bowl and beat on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating after each addition.
In a separate bowl combine flour, baking powder, baking soda and salt, use a whisk to fluff and combine dry ingredients.
In a separate bowl combined milk and vanilla extract.
Back to your sugar and egg mixture, mixing on a low speed add 1/3 of the dry ingredients, after combined add 1/2 of the milk mixture and alternate dry and wet ingredients until all are combined. Do not over mix/beat, after each addition mix until just incorporated.
Fill all cupcake liners 1/3 full with batter.
Mix instant coffee into remaining batter, continue to fill the cupcake liners with an additional 1/3. Each liner should be 2/3 full.
Bake cupcakes about 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes and then move to wire rack to cool completely.
Filling:
1 (8oz.) container Mascarpone Cheese
1/2 Cup Confectioners Sugar
2 tablespoons Kahlua
In a mixing bowl combined ingredients, beat until smooth, cover with plastic wrap and refrigerate.
Soaking the Cake!
1/2 Cup (or more) strong Brewed Coffee, cooled
After cupcakes have cooled, core the cupcakes (about 1/2 the depth of each cupcake, to allow for filling) also, use a toothpick or skewer to poke several holes through-out the cupcakes. Using a spoon or turkey baster sprinkle each cupcake with the brewed coffee. Each cupcake should get a tablespoon or more of the coffee, depending on how moist you like your Tiramisu.
1 (8oz.) container Mascarpone Cheese
1/2 Cup Confectioners Sugar
2 tablespoons Kahlua
In a mixing bowl combined ingredients, beat until smooth, cover with plastic wrap and refrigerate.
Soaking the Cake!
1/2 Cup (or more) strong Brewed Coffee, cooled
After cupcakes have cooled, core the cupcakes (about 1/2 the depth of each cupcake, to allow for filling) also, use a toothpick or skewer to poke several holes through-out the cupcakes. Using a spoon or turkey baster sprinkle each cupcake with the brewed coffee. Each cupcake should get a tablespoon or more of the coffee, depending on how moist you like your Tiramisu.
Frosting:
2 Cups Heavy Cream
1/4 Cup Confectioners Sugar
2 tablespoons Kahlua
2 Cups Heavy Cream
1/4 Cup Confectioners Sugar
2 tablespoons Kahlua
In a medium mixing bowl beat ingredients until stiff peaks form. Fold 1/2 Cup of the frosting into the refrigerated Filling mixture.
Fill a piping bag with the Filling mixture and fill the core of each cupcake.
Fill a piping bag with the Frosting and pipe soft swirls on top of each cupcake.
Garnish:
2 tablespoons Unsweetened Cocoa Powder
1 oz Semi-Sweet Chocolate Square
Using a sifter dust each cupcake with cocoa powder. Use a grater to add soft chocolate shavings on top of each cupcake.
Enjoy!!
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