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Recipe for Tiramisu Cupcakes


Tiramisu Cupcake Recipe

Tiramisu literally means "pick me up" or "lift me up" and if coffee + sugar can't do that for you, well... you poor soul.


These delightful cupcakes have a layer of white cake, layer of espresso cake, espresso/cream cheese filling, and cream cheese/whipped cream frosting.  You really can't go wrong with these babies.  Unless, of course, you eat about six of them in one day... lesson learned.

I mean, really.  My mouth is watering just looking at these pictures.


So, without further ado, here is the recipe for Tiramisu Cupcakes:

(Makes 20 medium-sized cupcakes)

1 box white cake mix
3/4 c. buttermilk
3/4 c. sour cream
1/3 c. oil
2 eggs
1 tsp. vanilla

mix all these together in a large bowl.

Spoon the mixture in to your prepared cupcake tins, filling them 1/3 of the way full.

Now, with the remaining batter, add either 1/4 c. very strong espresso, or 1 T instant espresso powder.

Fill the cupcake tins another 1/3 of the way, so they are (in total) 2/3 of the way full.

Bake at 350 for around 15 minutes or until a toothpick inserted in to the center comes out clean. Place on cooling rack and cool to room temperature.

For the Filling:


1/3 pkg cream cheese
1/4 c. sugar  (or to taste)
1/4 c. espresso
1 t. vanilla

whip cream cheese in mixer until soft. Slowly add sugar and slowly pour in the espresso. Whip it up until it is smooth and creamy and put it in a pastry bag (or a baggie with the corner cut off).

For the Frosting:


2/3 pkg cream cheese
1 t. vanilla
1 pt. whipping cream

Whip remaining 2/3 package cream cheese, vanilla, and sugar in a mixer with the whisk attachment.  Slowly add one pint of whipping cream.  Whip until stiff peaks form.  Spoon in to pastry bag or baggie with the corner snipped off.

To Fill:



Using a steak knife or other small serrated knife, cut a cone shape out of the top of each of your cupcakes.  pull the cone out and snip off a small part of the tip: this is where your filling will go.

Using a baggie with the corner snipped off, or a pastry bag, squeeze a small dollop of filling in to the hole.  Replace the top and lightly press down.  Do this with all of your cupcakes.

To Frost:


Slowly squeeze the baggy or pastry bag in a swirling motion on top of the cupcakes, moving toward the center until you create a little peak.  There you have it!  It's like putting soft-serve ice cream in to a dish.  It just takes a little practice and soon you'll be a cupcake frosting champ.

To Serve:


Using a vegetable peeler, slowly "peel" chocolate shavings off of the side of your favorite chocolate bar and sprinkle over the cupcakes.



Moral of the Story:  Share or You'll get Fat/Ill.