Tag Archives: Tiramisu

Day 309 – Tiramisu Cupcakes

5 Jun

Now, admittedly, we’ve had a few Tiramisu Cupcakes.  But I can honestly say that they’ve all been a little different.  These Tiramisu Cupcakes (recipe below from Brown Eyed Baker), for example.  A hint of Marsala wine sets them apart from the others.  (It also meant that these are tasted and judged by my guest taster aka my hubby.)

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are similar to a pound cake. Kind of light, and a little chewier around the edges. It looked lighter than it was. It’s a straight across vanilla cupcake.


The frosting is a thick, borderline chunky, whipped cream. Mascarpone doesn’t get quite as smooth texture-wise as cream cheese does. But it’s super rich and creamy.

Tiramisu-Cupcake     Mini-Tiramisu-Cupcake

The coffee trumps the Marsala, but the umami (meaning: a pleasant savory taste) of the Marsala is still present.  It’s a more rounded coffee presence and I like it a lot.  The minis get more of the glaze with the same number of swipes, so the flavor is more present.  The standard cupcakes lack the same intensity and need it.  This is essentially a vanilla cupcake with a very rich frosting.  The cupcake cannot compete with the richness of the frosting without the richness of the glaze.  So extra glaze on the big ones or make holes in the cupcake for quicker and more complete absorption.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5 (lots of different parts and a fair amount of waiting)
  • TOTAL: 18



Tiramisu Cupcakes (recipe from Brown Eyed Baker)


  • 1¼ cups cake flour (not self-rising), sifted
  • ¾ teaspoon baking powder
  • ½ teaspoon coarse salt
  • ¼ cup milk
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 4 tablespoons unsalted butter, at room temperature, cut into pieces
  • 3 whole eggs plus 3 egg yolks, at room temperature
  • 1 cup granulated sugar

Coffee-Marsala Syrup:

  • 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
  • 1 ounce marsala wine
  • ¼ cup granulated sugar

Mascarpone Frosting:

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • ½ cup confectioners’ sugar, sifted
  • Unsweetened cocoa powder, for dusting

For directions visit Brown Eyed Baker.

*Tomorrow: Avocado Cupcakes*

Day 249 – Tiramisu Cupcakes

6 Apr

Tiramisu is such a magical creation.  Ladyfingers (or white cupcakes, in this case).  Coffee.  Mascarpone.  Whipped cream.  Cocoa.  Seriously?  Magical.  Tiramisu Cupcakes (recipe below from Culinary Concoctions by Peabody).

Ladyfinger-Cupcake     Mini-Ladyfinger-Cupcake

The cupcakes are dense, but light. Very squishy. They have a bit of an angel food meets pound cake feel and taste. Sweet vanilla, but not too sweet.


The filling is thick and gloppy (that’s a word, right?). It has a nice chocolate-coffee flavor. Very good semi-sweet flavor, not too sweet, but not too dark.


The frosting is light and fluffy. Very easy to pipe. It has a very sweet, thick whipped cream taste. It would be absolutely magical on top of hot chocolate…just sayin’.

Tiramisu-Cupcake     Mini-Tiramisu-Cupcake

The cupcake and the mousse are so thick together that I’m very thankful for the light, creamy frosting. The combination flows really nicely from one part to another. It’s definitely a “closer” kinda cupcake. A cupcake and a cup of coffee (or milk….or tea…whatever you enjoy post-dinner). And you’re set for the night.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 5
  • Overall Taste: 4.5
  • Appearance: 4.5
  • Ease of Making: 3 (quite a few steps)
  • TOTAL: 21

Tiramisu-Cupcake-halved     Tiramisu-Cupcake-half


Tiramisu Cupcakes (recipe from Culinary Concoctions by Peabody)


  • 1 ½ cups all-purpose flour
  • 1 cup cake flour
  • 1 TBSP. baking powder
  • 1 tsp  salt
  • ½  cup unsalted butter, at room temperature
  • ¼ cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 5 egg whites

Espresso Chocolate Mousse:

  • 2 cups chilled heavy cream
  • 4 large egg yolks
  • 4 TBSP sugar
  • 2 tsp espresso powder
  • 8 oz fine-quality semisweet chocolate, finely chopped

Mascarpone Frosting

  • 2 cups heavy whipping cream
  • 8 ounces Mascarpone cheese, at room temperature
  • 1 ½ cups powdered sugar

For directions visit Culinary Concoctions by Peabody.

*Tomorrow: Chocolate Cupcakes with Oreo Frosting*


Day 225 – Raspberry Tiramisu Cupcakes

13 Mar

This is a unique combination.  Raspberry.  Espresso.  Honey.  Sounds interesting, right?  Raspberry Tiramisu Cupcakes (recipe below from Cioccolato Gatto).  Now, this website is Polish, but if you go to Google Translate and paste the link, it’ll translate the whole thing for you!  Enjoy the tip for today, and then the cupcakes!

Enjoy the cupcakes!

Raspberry-Cupcake     Mini-Raspberry-Cupcake

The cupcakes are squishy and a muffin-like consistency. The honey flavor is actually very strong. They are sweet and very honey-flavored.

Note: I wasn’t exactly sure if the raspberries were meant to go in before they were baked, or into a cored center after. I tried before and really liked the way they came out.


The frosting is light and fluffy, similar to a slightly thickened whipped cream. The coffee flavor is the star for sure. It’s not terribly sweet either, just lightly sweetened coffee.

Raspberry-Tiramisu     Mini-Raspberry-Tiramisu

The raspberries kinda throw my taste buds for a loop. I get the sweet, the coffee and then (wham!) the tartness of the berries. It’s not bad, just really different. It just tastes like 3 very distinct flavors that were kinda put together, with no real through-line.

Raspberry-Tiramisu-top     Mini-Raspberry-Tiramisu-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 17.5


Raspberry Tiramisu Cupcakes (recipe from Cioccolato Gatto)


  • 125g butter
  • 150g sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 180g plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 125ml milk
  • 2 teaspoons of heavy cream 18% or Greek yogurt


  • 200g mascarpone cheese
  • 175ml whipping cream 30%
  • 1 tablespoon sugar
  • 1 cup of espresso, the cooled
  • 1 tablespoon Amaretto


  • 2 cups of espresso, the cooled
  • 1 tablespoon Amaretto


  • 100g raspberries, finely chopped
  • bitter cocoa

For directions visit Cioccolato Gatto.

*Tomorrow: Rumchata Cupcakes*

Day 180 – Tiramisu Cupcakes

27 Jan

Mmmm mmm.  I love tiramisu.  The cream, the espresso, the ladyfingers.  Yum, yum, yum!  So, these Tiramisu Cupcakes (recipe below from Cupcake Project) were a no-brainer.  Enjoy the song below and enjoy these cupcakes!

“Inner Swagger” by Marcus Lewis Band

Ladyfinger-Cupcake     Mini-Ladyfinger

The cupcakes are extremely dense and sticky.  I had to keep in mind that they’re really more of a cookie than a cake. Cause, as a cake, they’re kinda weird. They have a good sweet vanilla flavor. They just don’t taste like they’re meant to be a cupcake.

Note: Be sure not to overfill the cupcakes. They are very chewy and can easily distract from the overall tiramisu texture. You want a fairly thin cupcake. I used my small ice cream scoop aka cookie dough scoop.


The egg cream is thick and easy to spread.  It has a very yummy, sweet flavor! Dangerously tasty. Like a custard filling, but with that sweet mascarpone flavor.

Tiramisu-Cupcake     Mini-Tiramisu

Together, with the thin ladyfinger cupcake, the rum coffee, the egg cream, whipped cream and chocolate on top this is one tasty cupcake! It’s a legit tiramisu flavor. No doubt what it’s supposed to be. But it a tasty little treat for sure! It’s sweet with that nice hint off coffee, rum and chocolate.

Tiramisu-Cupcake-above     Mini-Tiramisu-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 5
  • Ease of Making: 3 (again, more time-consuming than difficult)
  • TOTAL: 20


Tiramisu Cupcakes (recipe from Cupcake Project)

Ladyfinger Cupcakes:

  • 4 eggs, separated
  • 2 tbsp + 2/3 C white sugar
  • 1 C all-purpose flour
  • 1/2 tsp baking powder


  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 1 tablespoon unsweetened cocoa powder
  • a small amount of dark chocolate for chocolate curls (optional)

For directions visit Cupcakes Project.

*Tomorrow: Bailey’s Cupcakes*
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