The BEST Tiramisu Cupcakes

Updated at: Sun, 03 Jan 2021 15:32:19 GMT

Step 1

Preheat oven to 350F (175C). Line a 12-cup muffin tin with cupcake papers and set aside. In a large bowl whisk together the eggs, sugar, vanilla, oil and water. Set aside.

Step 2

In a medium bowl whisk together the flour, baking powder and salt. Slowly whisk the dry ingredients into the wet ingredients until combined.

Step 3

Fill each cupcake well 2/3 of the way full. Bake at 350F (175C) for 15-17 minutes. Allow to cool. Meanwhile, whisk together the coffee and rum extract. Brush the coffee mixture on top of each cupcake with a pastry brush, 2-3 times to allow the mixture to seep into the cake. Set aside

Step 4

In a large bowl add the mascarpone cheese and smear it around with a spatula to soften it. Beat together the heavy cream, sugar and vanilla extract with an electric mixer. Fold the heavy cream, in thirds, into the mascarpone cheese, lightening the cheese with each addition of the cream.

Step 5

Transfer the frosting to a large pastry bag fitted with a round 1/2" tip (13mm). Working around the perimeter of the cupcake, pipe concentric coils around the cupcake creating 3 rings and finishing at the top creating a soft peak.

Step 6

Place cocoa powder in a sugar shaker and dust the top of each cupcake with the cocoa power. Then grate the dark chocolate on top with a microplane zester or cheese grater.

Step 7

Serve immediately or keep refrigerated until ready to serve. Remove from refrigerator 30 mins before serving and keep at room temperature. This will allow the frosting to soften.

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