A creamy vanilla cupcake soaked in a Kahlua coffee drizzle then topped with Mascarpone Amaretto frosting and a dusting of cocoa powder, these are a cupcake version of Tiramisu.
Preheat oven to 350 degrees. Line 15 muffin tins.
Use a mixer to cream your butter and sugar until fluffy and pale, about 4 minutes. Then add the eggs one at a time and beat after each addition, scraping down the bowl. Then add your vanilla extract.
In a separate bowl, whisk together the dry ingredients of cake flour, baking powder, and salt. Add half of this mixture to the batter and mix it to incorporate using the lowest setting.
Then add the sour cream and mix on low setting until just combined before adding the last of the dry ingredients.
Next, use a cupcake scoop to distribute the tiramisu cupcake batter.
Bake for approximately 18-21 minutes, until the cake springs back when touched and a toothpick inserted comes out clean. Let them sit in the cupcake tins for a few minutes before removing them to cool on a rack
Make very strong coffee or use espresso shots to equal 1/3 cup. To the hot coffee, stir in your sugar until dissolved. Then whisk in Kahlua.
Once the cupcakes are cool. use a fork to pierce a bunch of holes into the tops of the tiramisu cupcakes. Leave a border of edges from piercing. Then take a pastry brush and brush the Kahlua coffee syrup over each of the cupcakes. Repeat until it is all used up.
This is sultry frosting for sure. Mascarpone cheese gets whipped with powdered sugar first. As mascarpone is a looser consistency than cream cheese, you will see that it isn’t completely set before you add your heavy whipping cream. It will get fluffier and whipped. Then add in your Amaretto. Whip it up for a minute more.
Then immediately pipe your boozy mascarpone frosting onto each coffee soaked Tiramisu cupcake.
Dust with unsweetened cocoa powder.
To turn these into Starbucks Cloud Macchiato Cupcakes, omit alcohol throughout recipe and add a drizzle of caramel sauce over cupcakes.