These Tiramisu Cupcakes are beyond words and taste just like everyone’s favorite Italian dessert, tiramisu.
Ingredients
- 1 1/4 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- Coffee-Marsala Syrup
- Mascarpone Frosting
- Unsweetened cocoa powder, for dusting
Instructions
- 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.
