Tiramisu is one of the ultimate Italian desserts. For a buffet , it is nice way to serve it as cupcake, so everyone has their own dessert , and you can eat it by hand. To imbue the cakes with a coffee flavor and add a mascarpone cream topping is the ultimate buffet dessert: Tiramisu cupcakes.
By using paper cupcake forms the cupcakes loosen nicely from the tin. If you don't use paper muffin forms, make sure that you grease the baking tin with butter before adding the batter.
When preparing the batter for the cupcakes all ingredients should be at room temperature (also the butter, eggs, and milk), this way you avoid lumps in the batter.
Mix the batter after the addition of the last flour until the flour is just incorporated. Would you mixing longer than you will beat the air out of the batter and your cake will be solid.
Make sure that the cream is very cold during the beating, but let the mascarpone warm-up for fifteen minutes outside the fridge. Cream stiffens best when it's cold, but when the mascarpone is too cold, it is difficult to mix without clumps. For the best topping, the mascarpone and confectioners sugar are gently fold into the whipped cream with a spatula. This way your topping keeps fluffy.
If kids eat dessert, you should only use coffee in your batter. If it is a party for adults only you can replace half of the coffee with marsala.
The baking time given in the recipe is an indication, but every oven is slightly different. In your oven therefore it may be slightly warmer or colder. Always use a toothpick to test if your cupcakes are done. Prick the stick in the middle of a cupcake and see if it comes out clean. If this is not the case, then you put the cupcakes in the oven for a few minutes longer.
Mix all the ingredients for the syrup.
Allow cooling to room temperature.
Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
Put the paper baking forms in the cupcake tin.
Beat the butter at high speed with the mixer until creamy.
Add the two sugars and mix for another 2 minutes.
Reduce the speed of the mixer to medium and add the eggs one by one. Only add the next once the previous one has been incorporated.
Add the vanilla extract and espresso powder and mix briefly.
Sift the self-rising flour over the bowl and mix it into the batter with a spatula.
Pour in the milk and fold it in.
Divide the batter between the molds and put it in the oven.
Bake for 20 minutes or until the cakes are done (when you prick a stick in the middle of the cupcake, and it comes out dry the cakes are done).
Pierce the top of the cupcakes with a wooden skewer.
Brush the top with a brush with the coffee syrup, until the coffee syrup is used up.
Let the cupcakes stand for 5 minutes and then take them out of the cupcake baking tin and place them on a rack. Allow cooling to room temperature (cool well otherwise the topping will melt).
In a large bowl, mix mascarpone, sugar, espresso powder, and liqueur until well blended.
In a second bowl, beat the cream until stiff.
Add ⅓ of the whipped cream to the mascarpone bowl and mix.
Then add the rest of the whipped cream.
Transfer the frosting to a piping bag and decorate each cupcake with a dash of mascarpone cream.