I have a serious problem.
Every time I dream up a recipe, I spend the next couple of days thinking about it, and dreaming about it and tasting it and salivating.
It’s pretty much torture.
Then I finally make it, and it’s heavenly. I end up tasting the recipe throughout pretty much every step of the process. By the time I’m done cooking I’m usually over it. I have one bite and tell my husband to finish it.
I guess this is one way to keep from eating a dozen cupcakes.
That’s how this recipe came about. My beloved co-worker Nick is leaving our office for greener pastures. Or possibly colder, considering he’s moving to Minnesota. His crazy antics at work keep me sane. He makes monkey noises, and dances and leaps onto the desk in one smooth motion. It’s slightly insane. But I am going to miss him dearly, so what better way to say goodbye then with cupcakes. I know, I know, cupcakes again. But they’re so good!
He is constantly talking about tiramisu. He wants it at his wedding. He talks about it a lot. So, of course, I had to turn it into a cupcake. He’s not a huge frosting guy, so mascarpone frosting is perfect, since it’s so different then most frosting. Mixed with whipped cream, it’s light and fluffy and beautiful. The cake is infused with espresso and rum, and becomes super moist without taking on the heavy quality found in many tiramisu recipes.
These are good. Really, really good. And intense. I dare you to eat more then one of these. It’s probably not a good idea.
So try one more cupcake recipe. You won’t be sorry. And I promise to lay off of the cupcakes for a bit. Maybe.
Makes 24 regular or 48 mini cupcakes
2 1/2 cups all purpose flour
2 cups cake flour
2 1/4 teaspoons baking powder
1 1/4 teaspoon salt
1 1/4 cups whole milk
1 teaspoon vanilla extract
1 tablespoon plus 1/4 cup dark rum, divided
2 sticks plus 1 tablespoon unsalted butter, softened
2 1/4 cups sugar
1 1/3 cup espresso
Dark chocolate for grating
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
2. Whisk together flours, baking powder and salt in a small bowl. Stir milk, 1 tablespoon of rum and vanilla in another small bowl. Beat butter in mixer on medium speed until light and fluffy, approximately 3 minutes. Add sugar slowly while mixing. Beat until pale and fluffy, about 3 minutes. Beat in eggs 1 at a time, mixing after each addition. Scrape bowl and beat until smooth.
3. Reduce speed and slowly add 1/3 of flour mixture. Alternate adding milk mixture and flour mixture until all ingredients added.
4. Divide batter among muffin tins. Using a small cookie scoop is the easiest way to do this, filling each cup with two large scoops (one scoop if doing mini cupcakes). Bake until a toothpick comes out clean, about 20-25 minutes (about 14 minutes for mini cupcakes). Cool completely.
5. Mix 1/4 cup rum and espresso in small bowl. Brush cupcake tops with mixture until all liquid is absorbed. Don’t attempt to do this too quickly, as the cake will fall apart if too much liquid is added at once. Frost with mascarpone frosting. These can be refrigerated up to overnight. Grate dark chocolate over tops just before serving.
1 cup heavy whipping cream
8 ounces of mascarpone cheese, room temperature
1/2 cup confectioner’s sugar
1. Beat whipping cream in mixer on medium speed until stiff peaks form. Mix confectioners sugar and mascarpone in another bowl. Gently fold mascarpone into whipped cream.