I love Italy. No, I really love Italy. It’s amazing and beautiful and the food is wonderful. *sigh* I love Italy…
So it stands to reason that I would immediately want to make tiramisu cupcakes as soon as I saw a recipe for them. I love tiramisu. Not as much as I love Italy, though.
I don’t have many kitchen failures. I’ll call tonight’s recipe a “half-fail.” The finished product tasted good but there were some issues (which I’ll discuss later).
Tiramisu Cupcakes with Mascarpone frosting
(makes one dozen cupcakes)
Ingredients for the cupcakes:
1 cup plus 2 tablespoons all-purpose flour
1 cup sugar
2 tablespoons cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup oil
1 teaspoon distilled white vinegar
1 cup cooled brewed coffee
Ingredients for the frosting:
8 ounces mascarpone cheese, room temperature
2 tablespoons heavy whipping cream
1/2 cup powdered sugar
Whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together the vanilla, oil, vinegar, and coffee. Combine the wet and dry ingredients. The batter will be runny. That’s OK. Fill cupcake liners 2/3 full and bake at 350 degrees for about 20-22 minutes, or until a toothpick inserted into the center comes out clean. Trust the toothpick test.
While the cupcakes are cooling, cream together the mascarpone and the whipping cream. Add half of the powdered sugar and cream until smooth. Add the rest of the sugar and repeat. When cupcakes are cool, frost them and sprinkle with a little cocoa.
OK, so the main issue I had with these guys was that they stuck to the wrappers so badly that once the cupcakes were finally removed, you were left with a cupcake blob. A cupcake blob that tastes good, don’t get me wrong. Presentation? Not so good. The frosting is delightful.
I followed the recipe exactly, but here’s a link to the original, just in case.