Tiramisu Cupcakes

Elevate dessert at your family and neighborhood gatherings this summer with some cupcakes that will knock it out of the park!  PapaNicholas Amaretto espresso coffee is the secret ingredient that gives these show-worthy cupcakes all the flavor!

 

 

 

Ingredients:

Tiramisu Cupcakes

• 1 ½ c. all purpose flour (180g)

• 2 tsp. baking powder
• ¼ tsp. salt
• 3 oz PapaNicholas Amaretto espresso (90 mL)
• ¼ c. + 2 tbsp. Dutch process cocoa (36 g)
• ⅓ c. unsalted butter, melted (80g)
• ⅓ c. vegetable oil (64g)
• 1 c. granulated sugar (200g)
• 2 eggs, room temperature
• 1 tsp. vanilla
• 5 ½ oz. buttermilk, room temperature (160 mL)

  

Espresso Soak

• 1 ½ oz. PapaNicholas Amaretto espresso

 Mascarpone Buttercream

• ¾ c. mascarpone (170g)

• 1 c. unsalted butter (226g)
• ¼ tsp. salt
• 3 c. powdered sugar (360g)
• 1 tsp. vanilla
• 2 oz. heavy cream (60 mL)

 

 

Tiramisu Cupcakes 

 

Step 1:Preheat the oven to 350°F. Line a muffin tin with twelve parchment liners.

Step 2:In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In a medium-sized bowl, whisk together the freshly brewed PapaNicholas Amaretto espresso and cocoa powder.

Step 3:In another medium-sized bowl, whisk together the melted butter, oil, and granulated sugar. Then, whisk in the eggs and vanilla until very well combined.

Step 4:Whisk in half of the flour mixture just until no flour streaks remain, then whisk in all of the buttermilk. Whisk in the remaining flour just until no flour streaks remain.

Step 5: Take out half of the batter and place it into the bowl filled with espresso and cocoa. Fold the mixture together just until the batter is cohesive and no streaks remain.

Step 6:  Place some vanilla batter in each parchment liner, enough to cover the bottom. Evenly distribute all of the chocolate batter on top of the vanilla batter, then top each liner with the remaining vanilla batter. Use a toothpick to gently swirl the cupcake batter.

Step 7: Bake for 15 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

 

 Espresso Soak

Step 1: Use a clean toothpick to poke holes into the tops of each of the cupcakes. Brush each cupcake with freshly brewed PapaNicholas Amaretto espresso.

 Mascarpone Buttercream

Step 1: With a hand mixer or stand mixer fitted with the paddle attachment, beat together the mascarpone, butter, and salt for 2 minutes, until the mixture is light and fluffy.

Step 2: Slowly beat in the powdered sugar until all of it has been used.

Step 3: Add in the heavy cream and vanilla. Beat for an additional 2 minutes.

Step 4: Place the buttercream into a piping bag fitted with a piping tip. Once the cupcakes have cooled to room temperature, generously frost them. 

Step 5: Top off with a dusting of cocoa powder. 

 

 

 Serve and Enjoy!  Don’t forget to snap a pic & tag #PapaNicholasCoffee!