Tiramisu Cupcakes with Coffee Marsala Syrup
These cupcakes are a perfect blend between spongy cake and tantalizing mascarpone. The special touch is indeed sweet Marsala wine, which is a staple in traditional tiramisu. Syrup made of espresso coffee and Marsala is a game changer that can make a regular muffin go from 0 to 10 real quick!
Equipment
- 1 cupcake tin
- 1 Mixer
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ¼ cup instant vanilla pudding powder
- ¾ tsp baking powder
- ¼ cup milk
- 1 vanilla bean pod
- 4 tbsp butter (unsalted)
- 3 eggs
- 3 egg yolks
- 1 cup raw sugar
For the Coffee Marsala Syrup
- ⅜ cup espresso coffee
- 1 oz Marsala
- ¼ cup raw sugar
For the Frosting
- 1 cup heavy cream
- 8 oz mascarpone
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 2 tbsp cocoa (for dusting)
Instructions
Mixing the Batter
- Combine dry ingredients: all-purpose flour, instant vanilla pudding powder, baking powder, and a pinch of sea salt.
- In a microwave-safe dish, marry milk, butter, and vanilla. Heat it in 15-second periods until the butter is completely melted.
- In another huge bowl, use a mixer to beat the eggs, egg yolks, and sugar on high speed. The mixture should be fluffy, and lightweight, but still dense enough to keep the drop on the surface when you raise a whisk.
- Incorporate the flour mixture into the eggs. Combine this finely, so there are no lumps of flour left. Pour in the milk mixture gradually and fuse everything together. Remove vanilla pods from the milk.
Baking the Cupcakes
- Line the cupcake tin and pour the batter in, until ¾ full.
- Bake them till golden brown on top, for about 15 to 20 minutes at 325 °F (160 °C), but check with a toothpick. It should come out with a few crumbs on.
Making the Syrup
- Make an espresso and blend it with Marsala and sugar. Stir it until all the sugar is dissolved.
- When the cupcakes are slightly warm, make 5 openings in the cupcakes with a knife. You want the syrup to soak the muffin, but be careful not to split it open. Use a silicone brush to cover each cupcake with syrup until it’s all gone.
Making the Frosting
- Mix the heavy cream with a whisk connection until firm peaks. Next, add the mascarpone, powdered sugar, and vanilla and meld it to the silky texture.
- Top the frosted muffins with cocoa and some coffee beans. Enjoy!
Notes
Storing Tips
Keep the cupcakes at room temperature for a day or refrigerate for up to 4 days. Store them in airtight containers or in plastic wrap.