Chocolate Tiramisu Cupcakes

March 16, 2011 § 1 Comment

Chocolate Tiramisu Cupcakes

Filling:
3 egg yolks
6 Tablespoons of sugar
1/3 cup of milk
8 oz of Mascarpone cheese

Coffee Chocolate Cupcake (Cupcake 24 from Ming Makes Cupcakes):
1/2 tsp baking soda
1/4 cup buttermilk*
3 heaping Tablespoons cocoa
1 stick butter
1/2 cup coffee
1 cup sugar
1 cup flour
1/4 tsp salt
1 egg
1/2 tsp vanilla

Whipped Cream:
1/2 pint whipping cream
3 Tablespoon sugar
3 teaspoon vanilla

*Buttermilk Substitute: combine 1/4 cup of milk with 3/4 tsp of vinegar and let them sit for about five minutes.

The filling needs to chill in the refrigerator for an hour, so start it first:
Filling
3 egg yolks
6 Tablespoons of sugar
1/3 cup of milk
8 oz of Mascarpone cheese

Separate the eggs, placing the yolks in a small saucepan (discard the whites, or save them for an egg white omelet).  Whisk the sugar into the yolks until combined, then whisk in milk and cook over medium heat, stirring constantly until the mixture boils (this took about five minutes for me).  Let it boil gently for one minute, then remove from the heat and allow the mixture to cool slightly.  Cover tightly and put in the refrigerator for one hour (I transfer the mixture into a different bowl, rather than wait for the saucepan to cool, and cover the surface with plastic wrap).  Leave the Mascarpone cheese out while the egg mixture chills so that it will soften.

Separating the egg yolks in a small saucepan

Add the sugar to the egg yolks...

Obligatory cat portrait

Whisk the egg yolks. They deserve it.

Add the milk, and whisk again.

Cook the egg yolk and sugar mixture over medium heat, stirring constantly, until the mixture bubbles (about five minutes). Let boil for one minute, then remove from the heat.

Transfer the egg mixture to another container, cover tightly, and chill in the refrigerator for an hour.

In the meantime, bake your cupcakes–I used Cupcake 24 from Ming Makes Cupcakes:
Coffee Chocolate Cupcake
1/2 tsp baking soda
1/4 cup buttermilk
3 heaping Tablespoons cocoa
1 stick butter
1/2 cup coffee
1 cup sugar
1 cup flour
1/4 tsp salt
1 egg
1/2 tsp vanilla

Dissolve baking soda in room-temperature buttermilk (or milk/vinegar buttermilk substitute).  In a saucepan melt butter and cocoa together at a low temperature. When smooth, add coffee. In a separate bowl sift together sugar, flour, and salt, then add cocoa mixture and egg and mix at low speed.  Add buttermilk mixture and vanilla and beat until smooth.  Bake at 350F for 20 to 25 minutes or until a toothpick comes out clean.

CUPCAKES!

Let your cupcakes cool completely while you finish the filling: Remove the egg mixture from the refrigerator and combine it with the Mascarpone cheese, whisking them together until thoroughly mixed.  You can make this mixture in advance, if you like–sitting overnight in the refrigerator only improves the flavor.

Add the softened Mascarpone cheese to the chilled egg mixture.

Stir until thoroughly combined.

When your cupcakes are cool, use a sharp knife to cut a cone shape out of the center of each cupcake and discard the center (by “discard” I mean “eat”–you are the cook, so this is allowed. I mean, you have to make sure they’re good, right?).  If the hole looks too shallow just use a fork or spoon to dig a little deeper.  Spoon or pipe filling into the centers of cupcakes.

Cut a cone shape out of the center of each cupcake using a serrated knife held at an angle.

Discard centers. Nom nom nom.

For the best whipped cream, wait to make it until thirty or so minutes before you intend to serve the cupcakes:
Whipped Cream:
1/2 pint whipping cream
4 Tablespoon sugar
4 teaspoon vanilla

Combine ingredients in a bowl and beat, steadily increasing speed until you’re beating on the highest speed.  Beat until thick and fluffy–a soft peak should form when you lift the beater out (be careful not to over-beat).

Cream and sugar

...and vanilla

Soft and fluffy!

Spoon whipped cream on top of cupcake, top with chocolate shavings and garnish with half of a hazelnut pirouette rolled cookie.

Chocolate! I shaved mine with a potato peeler. The curls were...not exactly satisfactory.

Ta-da!

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