Tiramisu Cake (Cupcakes) Recipe

Looking for an easy Tiramisu Cake (Cupcakes) recipe? Learn how to make Tiramisu Cake (Cupcakes) using healthy ingredients.


Submitted by lexi122

Makes 15 servings



The lady fingers in this recipe are replace by two buttery cake layers.

Recipe Ingredients for Tiramisu Cake (Cupcakes)

2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 tsp pure vanilla extract
3/4 cup buttermilk
2 tbsp instant espresso powder
2 tbsp boiling water
1/2 cup water
1/3 cup sugar
1 tbsp amaretto
8 oz. mascarpone cheese
1/2 cup powdered sugar, sifted
1 1/2 tsp pure vanilla extract
1 tbsp amaretto
1 cup cold heavy cream
2 1/2 oz. bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store bought mini chocolate chips

Recipe Directions for Tiramisu Cake (Cupcakes)

  1. Getting ready:

  2. Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 92 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

  3. To make the cake:

  4. Sift together the cake flour, baking powder, baking soda, and salt.

  5. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don?t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

  6. Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

  7. To make the extract:

  8. Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

  9. To make the syrup:

  10. Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

  11. To make the filling and frosting:

  12. Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

  13. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

  14. To assemble the cake:

  15. If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer ? user about 1 1/4 cups ? and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

  16. For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.

  17. With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.

  18. Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving ? the elements need time to meld.

  19. Just before serving, dust the top of the cake with cocoa. I cut a star shape out of waxed paper and placed it lightly over the cake, and shaved a layer of chocolate over it with a microplane, before carefully removing the star to leave a stenciled shape.

Categories

Chocolate, Dairy, Eggs, Dessert, Bake

Nutrition Facts
Serving Size 114.1g
Amount Per Serving
Calories
321
Calories from Fat
139
% Daily Value*
Total Fat
15.5g
24%
Saturated Fat
9.3g
46%
Trans Fat
0.0g
Cholesterol
96mg
32%
Sodium
305mg
13%
Potassium
162mg
5%
Total Carbohydrates
39.3g
13%
Dietary Fiber
0.7g
3%
Sugars
26.7g
Protein
5.7g
Vitamin A 10% Vitamin C 0%
Calcium 9% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
    Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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