Tiramisu is my favorite dessert of all time; strong coffee, spongy cake, sweet cream, and rum – what more could you ask for? My friend Hanna came over for dinner last night and I decided to make small deserts to share with her. As much as I would like to have a whole pan of tiramisu, I really wanted something smaller and individual. Alas, cupcakes.
If Martha Stewart was working in Nadia Giosia’s Bitchin’ Kitchen, this might be their love child. I valued Nadia’s recipe for its use of raw sugar & rum while I valued Martha Stewart’s recipe for its use of cake flour & egg yolks. This recipe more heavily favors Nadia’s version.
Tiramisu Cupcakes (yields approximately 12 cupcakes)
1/2 c. strong coffee or espresso
2 T. raw sugar
1 T. Rum
If the coffee you are using is hot, add the raw sugar & let dissolve. If not, dissolve the sugar in a little hot water and then add it to the coffee. Pour in the tablespoon of rum. Let cool.
2 eggs, 1 egg yolk
1/2 c. raw sugar
1 T. rum
1/2 c. cake flour
pinch of salt
2 1/2 T. melted butter
Preheat the oven to 350 degrees.
In a small bowl, combine flour & salt. Set aside. In a saucepan, melt the 2.5 T. of butter and set aside. In a large bowl, place your two eggs and 1 egg yolk. With an electric mixer, blend the eggs until it becomes a bit bubbly & frothy.
Add the sugar in one pour and add the tablespoon of rum. Continue to blend until the mixture turns pale yellow, has a bit of a shine to it, and has grown to almost three times the initial volume. **This is very important because this is what makes the cakes spongy and soft.
After the batter is pale & voluminous, fold in half the cake flour & salt mixture gently until constituted and then fold in the other half. Pour in the melted butter and delicately fold that in as well until just combined.
In a cupcake pan, place 12 baking cups. Spoon the batter into the baking cups until almost full.
Bake your cakes for 12-15 minutes, until the edges are slightly browned and a toothpick comes out clean.
Transfer cakes to a baking rack.
From the espresso glaze, remove 1 T. and set aside. The rest of the glaze will be added to the cakes gradually. While still warm, use a 1/2 t. to pour espresso glaze on the cakes. Repeat until the glaze is used up, allowing time in between for the cakes to soak up the liquid. Allow to fully cool.
8 oz. mascarpone
1/3 c. powdered sugar
1 T. espresso glaze
For the frosting, place all the ingredients in a shallow bowl. Use an electric mixture or spoon to combine. Apply to cupcakes using a butter knife or a piping bag.
Garnish your caked with a little cocoa powder or chocolate shaved with a vegetable peeler.
Allow the cakes to rest in the fridge for an hour as to finish soaking the espresso glaze through the cake. The result is a light & delicious version of my most favorite Italian dessert! So wonderful.