Tiramisucupcakes Recipes

Steps:

• Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
• Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
• Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
• Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
• Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
• Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
• Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
• With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
• Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Steps:

• In 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.
• 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, vanilla and salt (if desired) until blended.
• With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
• Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.
• Espresso Syrup.
• In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner's sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
• Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.
• Frosting.
• In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner's sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

Steps:

• Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
• For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
• For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.

Steps:

• CUPCAKE DIRECTIONS.
• Prepare cake mix as per instructions (or use your own vanilla cake recipe).
• Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
• Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
• Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
• In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
• Bake as directed for your cake recipe.(appx 15-20 min).
• FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
• Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
• Beat 2 to 3 minutes.
• Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
• In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
• Gently fold into Mascarpone mixture.
• Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
• Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 5 min.
• Meanwhile, microwave water in medium microwaveable bowl on HIGH 2 min. Add coffee, 1 Tbsp. sugar and 1-1/2 tsp. cocoa powder; stir until dissolved. Stir in 1 tsp. vanilla.
• Pierce tops of cupcakes with fork; spoon coffee mixture evenly over warm cupcakes. Remove from pans to wire racks; cool completely.
• Beat mascarpone with remaining sugar and vanilla in large bowl with mixer until blended. Stir in COOL WHIP. Spoon into piping bag fitted with star tip; use to pipe COOL WHIP mixture onto cupcakes.
• Spoon remaining cocoa powder into fine-mesh strainer; shake gently over cupcakes.

Steps:

• Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
• Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.