Tiramisu Cupcakes

These are by far, my favorite cupcakes I have made. I liked them a lot when I first made them, but the next day after the frosting had time to firm up in the fridge, they were even better! I will warn you, though: they are a TON of work. Do yourself a favor and make the cupcakes and maybe the yolk sauce the night before. You'll thank me later.

I used Saucy's recipe for cupcakes using a French Vanilla Cake mix.

I based my creme filling recipe on Pioneer Woman's Tiramisu.

I had to adapt it to the cupcakes, so here's the recipe I used.

Tiramisu Cupcakes

3 Whole Egg Yolks

4 T sugar, divided

1/4 C. Kahlua

1 scant C. Heavy Whipping Cream

8 oz. Mascarpone Cheese @ room temp.

1+C Brewed Coffee (Strong!)

1/2 Tbsp vanilla

Cocoa Powder for dusting

Dark Chocolate for shavings, if desired

Get some water boiling in the bottom of your double boiler.

Meanwhile, put the egg yolks in the top part, but do not put it over the heat yet. Does that make sense? Add 2Tbsp of sugar and whisk until your arm falls off it's pale yellow in color. Then, place this bowl on the saucepan with the simmering water. Add about 2/3rds of the Kahlua gradually, whisking constantly as you do. Cook over the

simmering water, scraping the sides and bottom occasionally for 5 minutes.

Don't stop stirring.

Be sure to drink plenty of Kahlua while you stir.

It's all good.

After the 5 minutes, and a few shots cover with plastic wrap and refrigerate for at least 45 minutes, or until it's cool.

After it's cooled:

In a mixing bowl, combine whipping cream and remaining 2 tablespoons of sugar. Whip until soft peaks form. (I love this part!) To the bowl of whipped cream, add the softened mascarpone cheese (stir it up a little first to get it good and soft.) and the chilled egg yolk mixture. Brace yourself, this is where it gets good. Fold mixture together gently. GENTLY, I say! Lick the spoon.

Divide this in half and cover it with plastic wrap.

You may need to lick the spoon again. But a different one, right? No double-dipping!

Refrigerate it for 1 to 2 hours. Overnight is OK if you are tired. I'm tired just writing it all down!

COFFEE MIXTURE:

Measure 1 generous Cup of brewed espresso or VERY strong coffee. Add remaining Kalhua (or more if you prefer) and 1 Tbsp vanilla. Set this heavenly mixture aside.

Now watch the pictures. They should tell the story, but of course, I'll narrate, 'cause I can't shut up like to be helpful.

1)Remove the centers of the cupcakes, saving the tops.

You can do this several ways. Recently, I saw a blogger use a large piping tip to remove the centers. (Sorry, I can't remember who it was, but if you tell me, I'll link her up!)

I love this idea. I tried using a melon baller, as recommended by another blogger, but I ended up with a great big mess. Plus, I like a lot of creme filling so I like to remove a lot of the center.

Well, you know I can't stand to throw anything away, so I reused something for this project: a prescription bottle! It's the perfect size!

Make sure you cut the end off the bottle so the cake doesn't just get caught in there. You will need to pull it out relatively intact.

Note: Don't ask me how to cut the end off the bottle. I handed it to Superman and said "Fix this, you big Stuuuuud!" in my best Meg Ryan voice. And he did. End of story.

But please do wash the bottle out, if you decide to use this method. You will want to make sure there is no drug residue in the bottle.

;)

Cut the tops off of the cores and set them aside. You'll need them in a minute.

2)Splash a little of the coffee mixture (about 1/2 tsp-1 tsp) in the hole.

3)Fill the hole with the whipped cream filling (I used a cookie dough scoop)

Note: Thank you for putting up with my late-night crappy lighting photos. You are the berries. mmwaah!

4) Put the "cap" back over the hole. Eat the leftover piece. Or feed the help (below).

5) Sprinkle with a little cocoa powder

6) Splash more coffee/Kahlua over the top. Go ahead, use it all up! I told you these cupcakes would make your head spin. I wasn't kidding.

Yeah, don't get all concerned about the order of things,

so I put the tops on afterwards in this shot, who cares?

Pop these in the fridge while you prep the buttercream.

Kahlua Buttercream Frosting

This is really hard. Are you ready?

Sift your powdered sugar. Use you cutest sifter.

Take that uber-delicious, and mighty potent cream mixture and whip in about 3 Cups of Powdered Sugar...until you think it is think enough to plop on there and not run off.

I used a #12 tip to pipe it on.

Sprinkle the top with more cocoa powder.

Top with Dark chocolate shavings, if desired.

Cover and refrigerate for a few hours before serving to let all the layers "marry".

The frosting will firm up, as I said.

Yum!

Here is a diagram of the Tiramisu Cupcake for your viewing pleasure:

Warning: When you are done do not, I mean do NOT suck the frosting out of the piping bag like a nipple, because this does have a lot of liquor in it if you are not a big drinker, not to mention a lot of fat and calories. I am not responsible for what happens if you make this mistake. I'm just sayin'. You have been warned.