Cupcake recipe based on the famous Italian dessert tiramisu, with mascarpone cream cheese cream. Inbox the composition of the cupcakes is natural coffee beans coated with chocolate, and also espresso syrup and coffee liqueur make a treat incredibly fragrant.
Recipe author – Michelle Kenno – pastry chef, owner of a bakery CakeDreams bakery in Rockville, Maryland, USA
Time: 55 min Complexity: easy Quantity: 24 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes
- Chocolate Beans
- 2.5 tbsp. flour
- 1 tbsp. l baking powder
- 1 tsp salt
- 230 gr. butter
- 2 tbsp. Sahara
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp. milk
Syrup “Espresso”
- 1/3 Art. Sahara
- 2 tbsp. l espresso powder
- 2 tbsp. l coffee liquor
Mascarpone Cream
- 230 gr. mascarpone
- 1/2 tbsp. powdered sugar
- 2 tbsp. l coffee liquor
- 1.5 tsp vanilla extract
- 1 tbsp. fat cream
- Cocoa powder for decoration
- Chocolate chips for decoration
Recipes with similar ingredients: flour, butter, sugar, eggs, vanilla extract, milk, coffee, coffee liquor, cheese mascarpone, icing sugar, cream, cocoa, chocolate
Recipe preparation:
- For cupcakes: Preheat the convection oven to 160 ° C. Place the paper capsules on the 24-cell cupcake pan standard size.
- Crush the coffee beans in chocolate and set aside. Combine the flour, baking powder and salt in a bowl. In a stationary mixer, using a spatula, beat butter and sugar on medium speed to light and airy consistency for 4-8 мин. Gradually add eggs one at a time, scraping the mixture from the walls bowls as needed. Add vanilla extract. Switch the mixer to low speed and alternately add a little flour mixture and milk, starting and ending with dry ingredients.
- When the dough is homogeneous, spread it evenly into paper molds. Sprinkle each cup with 1 tsp. crushed coffee beans. Bake for about 15 minutes. to light brown colors until cupcakes are fully baked. Completely cool.
- For Espresso Syrup: In a small saucepan, combine 1/3 Art. water, sugar and espresso powder. Heat over high heat until the sugar is completely melted, stirring occasionally. Take off fire and stir in coffee liquor.
- For mascarpone cream: In a medium-sized bowl, mix mascarpone, icing sugar, coffee liquor and vanilla extract. Place the heavy cream in the bowl of the stationary mixer. Using whisk, whip cream until firm peaks. Gradually mix one third of the whipped cream into the mascarpone mixture. Keep going stir the cream in two more servings.
- To assemble and decorate: Use a fork to do holes in the tops of baked cupcakes. Slowly pour 2 tbsp. l Espresso syrup for each cupcake. Put the cream from mascarpone in a pastry bag with a metal nozzle and squeeze the right amount of cream for each cupcake. Sprinkle with cocoa powder and chocolate chips.
