Tiramisu Cupcakes (Cupcake Hero)
Our good friend Nate had a birthday coming up. His favorite dessert is Tiramisu so I decided to make some Tiramisu cupcakes. These little guys really taste like Tiramisu and are quite tasty. They got soggy the next day. I must have gone a little overboard with the coffee/Kahlua mixture when assembling the cupcakes.
Since this cupcake fits the requirements for CH this month, I was really excited to make them. I love getting two birds with one stone! I’m sure there will be some amazingly creative combinations of flavors this month, but I’m sticking with combos that I know work… This cupcake actually has 3 of the cupcake hero previous themes: coffee, liquor, and cocoa.
When assembling these, Hubby and I made an assembly line of sorts. He did the cheese filling and cake crumbs and I did the liquid and cocoa powder. It worked quite well.
Tiramisu Cupcakes – from Lots of Sprinkles – makes 12
Your favorite vanilla cupcake recipe or a box or vanilla cake mix
2 eggs
250g mascarpone cheese
1 heaped tablespoon powdered sugar
1/2 teaspoon vanilla extract
2 heaped tablespoon espresso coffee (more if you’d like a stronger coffee taste)
1 cup boiling water
2 tablespoons Kaluha (or any other coffee/ chocolate liquor)
1 tablespoon caster sugar
Cocoa powder
Mix the vanilla cupcake batter following the instructions on the pack. Fill the cupcake cup with about 3/4 batter. Bake for about 15 to 20 mins until an inserted skewer comes out clean.
When the cupcakes have cooled, carve a large hole in the middle. Crumble the carved bits and keep in a separate bowl.
Tiramisu Filling
Separate the eggs. Mix the yolks, mascarpone cheese, vanilla extract and icing sugar together.
Mix the espresso coffee with the boiling water. Allow to cool before adding the liquor.
Beat egg whites until soft peaks form. Add the caster sugar and continue beating until it is mixed in.
Fold the mascarpone mixture into the egg whites.
Assembling the Cupcake
Drizzle the coffee and liquor mixture along the sides and bottom of the cupcake.
Scoop a small amount of the tiramisu filling into the bottom of the cupcake and sprinkle some cocoa powder.
Add a layer of the crumbed bits and drizzle with coffee mixture. Cover with tiramisu filling and coca power.
Repeat this process until the cupcake hole is filled. Spread the remaining tiramisu filling on top of the cupcake and sprinkle with cocoa powder.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I NEED to make these. I might just start on them tonight!
These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
Definitely give it a shot. They take some time, but it’s SO worth it.
I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
Once again Jen, you impress me with your creativity!
I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
I’m already trying to decide what occasion to make them for.
I’m still waiting to try these. Just sayin’. 😉
WOW! Talk about decadent!
Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
Who needs dessert at 8am???
I’ll give you one hint.
Me.
😉
Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
beantownbaker — April 16th, 2014 @ 6:01 pm
So glad you enjoy it! This is one of our favorite cupcake recipes of all time.