These tiramisu cupcakes deliver all the flavor of the Italian dessert without the fuss. The vanilla cakes are soaked with coffee liqueur (or strong brewed coffee), topped with a rich amaretto-spiked mascarpone frosting, and dusted generously with cocoa powder for a simple, elegant finish.
Preheat the oven to 350°F.
To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy.
Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated.
Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched.
Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely.
To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water.
Using a fork or wooden skewer, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in. Then, quickly dip the tops of the cupcakes into the soak.
To make the frosting: Combine the mascarpone and heavy cream in a large bowl and whisk at low speed until the mixture is smooth.
Whisk together the confectioners' sugar and ClearJel, and slowly add to the mixture, followed by the amaretto. Increase speed to medium-high and whisk until medium peaks form.
Pipe the frosting over the cupcakes, then dust with cocoa. Chill until ready to serve.
Want to make these cupcakes gluten-free? Start by substituting Gluten-Free Measure for Measure Flour for the all-purpose flour in the cupcake batter.
To make the soak: Follow the directions above omitting the espresso powder and using 3/4 cup (170g) strongly brewed coffee in place of the hot water.
To make the frosting: In a small bowl, sprinkle 1 teaspoon powdered gelatin over 2 tablespoons cold water; let stand for 5 minutes. Heat briefly in the microwave, stirring every 5 to 10 seconds until dissolved. Add 1/2 cup (113g) amaretto liqueur and set aside. Combine 1 cup (227g) mascarpone cheese and 2 cups (454g) heavy cream in a large bowl and whisk at low speed until the mixture is smooth. Add 2/3 cup (71g) confectioners' sugar and increase speed to medium. Once soft peaks form, add the gelatin mixture at low speed. Increase speed to medium and whisk until medium peaks form.
Assemble the cupcakes as directed above.
