Tiramisu Cupcakes

Tiramisu Cupcakes

Ingredients
Cupcakes
350g white sugar
170g unsalted butter, at room temperature
3 large eggs, at room temperature
3 tsp vanilla extract
330g cake flour, sifted
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup full cream milk, at room temperature
Cocoa powder, for garnish

Espresso chocolate ganache
170g good quality dark chocolate
170ml pouring cream
1 tsp instant espresso powder
1 1/2 tbsp Kahlúa

Frosting
250g mascarpone cheese, at room temperature
250ml whipping cream
35g icing sugar
1/2 cup amaretto liqueur

Method
To make the cupcakes
Preheat the oven to 180°C.
In a large mixing bowl, beat together the sugar and butter until light and fluffy. Next beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
Add the vanilla extract In a separate bowl, add the cake flour, baking powder, and salt, and whisk to combine.
Alternate adding the flour mixture and milk to the creamed sugar and butter.
Spoon the batter into paper-lined cupcake pans and bake for 20 to 25 minutes until golden and the toothpick inserted into the middle comes out clean.
Remove the cupcakes from the oven and place on a cooling rack. Allow to cool completely.

For the espresso chocolate ganache
Put the chocolate in a heatproof bowl. In a small saucepan, heat the cream until hot and steaming – do not let it boil! Remove from the heat. Add the espresso powder and stir to dissolve.
Pour the hot cream over the chocolate and allow it to stand for 5 minutes.
Stir the chocolate until melted and smooth. Stir in the Kahlúa. Allow the ganache to stand at room temperature until firm.

To make the frosting
Combine the mascarpone and whipping cream in a large bowl and whisk at low speed until the mixture is smooth.
Add in the icing sugar, and amaretto and increase speed to medium-high and whisk until medium peaks form.

Assemble
Use a pastry tip or a sharp knife to cut out a circle on the top of each cupcake, and scoop out a bit of the cake so you have a cavity.
Spoon or pipe in the espresso ganache, place the cupcake centres back. Add the frosting to a piping bag with a round decorating nozzle.
Pipe over the cupcakes, then dust them with cocoa powder. Refrigerate until ready to serve. Enjoy!