Tiramisu Mini-Cupcake

Österr Flagge

IMG_3249cutAs a university student one learns to live without many a thing out of a lack of time, but mostly out of a lack of money. 😛 However, there is one thing no student would be able to survive without during those long night hours of studying and that is coffein!

Personally, I don’t really enjoy coffee unless it doesn’t taste like coffee 😀 and because I am too lazy to brew myself my beloved cup of Vanilla Latte with a double shot of caramel at home, these little coffee cupcakes (from the book Cupcakes  by Peggy Proschen – highly recommended) have become my lifesavers.

Wether regular, jumbo or miniature size – these cupcakes IMG_3453taste heavenly delicious like tiramisu – entirely without raw egg, with chocolate center. ❤

Let’s start baking!

For the chocolate filling (alias the ganache) you will need:

  • 15g waterIMG_3198 eng
  • 15g powdered sugar
  • 115g heavy cream
  • 150g dark chocolate (ca. 70%)

Combine water and sugar in a pot and bring to a boil. Stir until all the sugar granules have dissolved (= making glucose syrup). Add the heavy cream and bring to a boil again. Now take the pot of the heat and add the chocolate. Make sure the chocolate is completely covered with cream (shake the pot). Wait for 30 seconds (a bit longer if the chocolate pieces are quite big), then stir with an egg whisk until smooth. Allow to set at room temperature. The ganache should be soft and shiny.

IMG_3199For the dough (makes 12 cupcakes or 24 mini-cupcakes) you will need:

  • 115g butterIMG_3209 eng
  • 115g sugar
  • 1 pinch of salt
  • 1/2 vanilla pod
  • 1 tsp espresso powder
  • 2 eggs (M)
  • 115g flour
  • 5g baking powder

Once you have all the ingredients and equipment ready, turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and position 12 muffin liners in your normal baking tray or 24 mini-muffin liners in your mini-muffin baking tray.

Firstly, combine sugar, butter, salt, vanilla and espresso powder in a bowl and cream until light and fluffy. After lightly whisking the eggs in a seperate bowl, slowly add them to the butter mixture while beating on high. Lastly, add the flour and gently fold it in with a spatula. Don’t panic, the dough is rather thick!

IMG_3210Fill your muffin liners until two-thirds full and bake for approx. 20 minutes. They are done when an inserted toothpick comes out clean (a few crumbs are ok).

For the syrup (optional!) you will need:

  • 30ml water
  • 30g sugar
  • 1/2 tsp espresso powder

Bring water, sugar and espresso powder to a boil. Once all the sugar granules have dissolved, set it aside.Generously brush the cupcakes with the syrup while they are still warm!

IMG_3215
Without and With Syrup

For the frosting you will need:

  • 100g butterIMG_3233 eng
  • 1/2 tsp espresso powder
  • 250g powdered sugar
  • 150g mascarpone cheese
  • 1 tbsp cocoa powder
  • 4-8 ladyfinger cookies, cut in thirds (for 12-24 cupcakes)

Using an electric whisk, beat your butter and espresso powder until light and airy. Add your sifted sugar in two portions, beating vigorously at each stage. Now add the cream cheese and beat on the lowest possible setting. Don’t be tempted to beat on high! Beat only for as long as you need to receive a smooth consistency – the longer you beat, the softer the frosting becomes. While you prepare the cupcakes, allow the frosting to set in the fridge.

IMG_3222
Miniature vs Regular Cupcake

Before decorating the cupcakes with the frosting, they need to be filled. As soon as the cupcakes are completely cool, use a ball cutter (see Paddington Bear Cupcakes) or a small spoon to carefully make a whole in the middle of each cupcake. Save the dough to put it back on top after filling, munch on it or store it in the fridge for later use (eg. as Cake Pops). Stir the ganache with the wire baloon whisk one last time and fill 1/2 tsp of ganache into every cupcake. Remember: Less is more!

Now you can decorate the cupcakes with the frosting using a spatula or a piping bag (I always use the largest tip I can find :-D) and sift cocoa powder over each cupcake. To finalize, stick a piece of ladyfinger cookie into every cupcake. Done!

IMG_3242cutHave a baketastic baking day,

Your Backdirndl

Advertisements

2 thoughts on “Tiramisu Mini-Cupcake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s