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!
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.
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.
- 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)
- 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.