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 have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
Brown butter makes everything better!
I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
These look awesome, I am still searching for the perfect recipe!
The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
beantownbaker — January 5th, 2013 @ 4:31 pm
They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
These look amazing! I am definitely going to make them!