Chocolate Tiramisu Cupcakes
Gorgeous black cocoa chocolate cupcakes stuffed with an espresso soaked lady finger, frosted with mascarpone whipped cream and dusted with cocoa powder.
Equipment
- 1 large bowl
- 1 Whisk
- 1 stand mixer or hand mixer
- 1 small pot
Ingredients
Cupcakes
- 120 grams (1 cup) cake flour
- 40 grams (1/2 cup) black cocoa powder
- 1/4 tsp fine sea salt
- 7 grams (1/2 Tbsp) baking powder
- 175 grams (3/4 cup + 2 Tbsp) granulated sugar
- 80 mL (1/3 cup) canola oil
- 1 large eggs
- 75 grams (1/3 cup) sour cream or greek yogurt
- 120 mL (1/2 cups) hot coffee I use Americano
- 4 lady fingers, cut into thirds
- 120 mL (1/2 cup/4 oz) espresso room temperature
Mascarpone Cream
- 8 oz (1 tub) mascarpone cold
- 120 grams (1 cup) powdered sugar
- tiny pinch of fine sea salt
- 2 tsp vanilla bean paste or vanilla beans from 1/2 pod or extract
- 240 mL (12 oz/1 cup) heavy whipping cream cold
- cocoa powder for dusting
Instructions
Cupcakes
- Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and line 12 muffin tins.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.120 grams (1 cup) cake flour, 40 grams (1/2 cup) black cocoa powder, 1/4 tsp fine sea salt, 7 grams (1/2 Tbsp) baking powder
- In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.175 grams (3/4 cup + 2 Tbsp) granulated sugar, 80 mL (1/3 cup) canola oil, 1 large eggs, 75 grams (1/3 cup) sour cream or greek yogurt
- Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
- Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.120 mL (1/2 cups) hot coffee
- Scrape the edge of the bowl and give it a good mix. Fill each cupcake tin about 2/3-3/4 - I measure up to 50 grams.
- Dip each chunk of lady finger into the espresso and press it into each cupcake.4 lady fingers, cut into thirds, 120 mL (1/2 cup/4 oz) espresso
- Bake for 16-19 minutes, until the cupcake no longer looks wet and the tallest part, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
- Let the cupcakes rest for 10 minutes in the pan, then remove them and allow them to cool completely before frosting.
- Once they've cooled, use a fork to poke holes all over the tops of the cupcakes. Drizzle or use a pastry brush to soak the cupcakes in the rest of the espresso.
Mascarpone Frosting
- In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cold mascarpone with the powdered sugar and salt until it’s completely smooth.8 oz (1 tub) mascarpone, 120 grams (1 cup) powdered sugar, tiny pinch of fine sea salt
- Add the vanilla bean paste and turn the mixer to medium speed.2 tsp vanilla bean paste
- Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.240 mL (12 oz/1 cup) heavy whipping cream
- Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
- Pipe the mascarpone cream onto the cupcakes and dust with cocoa powder.cocoa powder
Nutrition
Calories: 375kcalCarbohydrates: 38gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 64mgSodium: 80mgPotassium: 115mgFiber: 2gSugar: 26gVitamin A: 601IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!