Tiramisu is such a magical creation. Ladyfingers (or white cupcakes, in this case). Coffee. Mascarpone. Whipped cream. Cocoa. Seriously? Magical. Tiramisu Cupcakes (recipe below from Culinary Concoctions by Peabody).
The cupcakes are dense, but light. Very squishy. They have a bit of an angel food meets pound cake feel and taste. Sweet vanilla, but not too sweet.
The filling is thick and gloppy (that’s a word, right?). It has a nice chocolate-coffee flavor. Very good semi-sweet flavor, not too sweet, but not too dark.
The frosting is light and fluffy. Very easy to pipe. It has a very sweet, thick whipped cream taste. It would be absolutely magical on top of hot chocolate…just sayin’.
The cupcake and the mousse are so thick together that I’m very thankful for the light, creamy frosting. The combination flows really nicely from one part to another. It’s definitely a “closer” kinda cupcake. A cupcake and a cup of coffee (or milk….or tea…whatever you enjoy post-dinner). And you’re set for the night.
- Cupcake Taste: 4
- Frosting Taste: 5
- Overall Taste: 4.5
- Appearance: 4.5
- Ease of Making: 3 (quite a few steps)
- TOTAL: 21
Tiramisu Cupcakes (recipe from Culinary Concoctions by Peabody)
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 1 TBSP. baking powder
- 1 tsp salt
- ½ cup unsalted butter, at room temperature
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- 1 cup whole milk
- 5 egg whites
Espresso Chocolate Mousse:
- 2 cups chilled heavy cream
- 4 large egg yolks
- 4 TBSP sugar
- 2 tsp espresso powder
- 8 oz fine-quality semisweet chocolate, finely chopped
- 2 cups heavy whipping cream
- 8 ounces Mascarpone cheese, at room temperature
- 1 ½ cups powdered sugar
For directions visit Culinary Concoctions by Peabody.
*Tomorrow: Chocolate Cupcakes with Oreo Frosting*