tiramisu inspired cupcakes

These two flavour cupcakes combine a moist rich chocolate cake with a moist light coffee cake. I tried out a cupcake batter mold that makes an outer part of the cupcake in one flavor and the inner in the second flavour. The batter I used was thick so it was a time consuming process to pipe and push the batter through. I Swirled the batter for the last batch. The cupcakes using the mold were stunning with the surprise coffee middle. The swirled ones pretty. Both were delicious, with the seperate flavors working so well together. The frosting is a vanilla marscapone v cream which makes these cupcakes reminiscent of tiramisu!

Ingredients :

For Coffee Cupcake Batter – 1 1/2 cups all purpose flour – 1/2 cup strong fresh brewed coffee, refrigerated until cool – 4 ounces unsalted butter, at room temperature (1 stick) – 3/4 cup granulated sugar – 2 teaspoons vanilla extract – 3 large eggs – 1 1/2 teas baking powder – 1/4 teaspoon salt

For Chocolate Cupcake Batter – 1/2 cup unsweetened cocoa powder – 1/3 cup buttermilk – 2 cups cake flour – 1 teapoon baking soda – 1/2 teaspoon salt – 1/2 cup sour cream – 1 teaspoon vanilla extract – 4 ounces unsalted butter at room temperature (1 stick) – 1 cup granulated sugar – 2 large eggs

For Marscapone Cream Frosting – 16 ounces mascarpone cheese, at room temperature – 1 1/2 cups cold heavy whipping cream – 1 cup confectioners sugar – 2 teaspoons vanilla extract – 1/8 teaspoon salt – as needed Sweetened cocoa powder for dusting

Method :

1.

Line 24 cupcakes tins with paper liners, have ready wilting cupcake flavor divider molds. Alternatively if you don’t have them the batters can be swirled together in each tin

2.

Make Chocolate Batter

3.

Preheat the oven to 350

4.

In a bowl whisk together the buttermilk and cocoapowder, set aside

5.

In another bowl whisk flour with baking soda and salt

6.

In a third large bowl beat butter and sugar until light and creamy, add vanilla

7.

Add eggs one at a time

8.

Add cocoa mixture and flour and vanilla beat in, then stir in sour cream

9.

Make Coffee Cupcake Batter

10.

Combine flour, baking powder, and salt in a bowl, set aside

11.

In another bowl beat butter and sugar until creamy, add vanilla

12.

Add eggs one at a time, add vanilla

13.

Alternate cool coffee with flour mixture and stir until incorporated

14.

Fill Cupcake Molds

15.

Fill outer mold with chocolate batter

16.

Fill inner mold with coffee batter

17.

Remove molds pulling up..If not using molds then drop batter in liners, filling one side 2/3 full with chocolate and the other side 2/3 with coffee batter, with a skewer swirl batter to get Ribbons of aternating batter.

18.

Bake 16 to 20 minutes until a toothpick comes put just clean. Cool on racks in pan then remove to cool completely before frosting

19.

Make Mascarpone Cream Frosting

20.

Beat cream until it holds firm peaks

21.

Beat in a seperate bowl mascarpone, vanilla, sugar and salt until smooth, store in refrigerator

22.

Combine cream into mascarpone and fold in 3 batches until well combined

23.

Frost Cupcakes, decorate with sweetened cocoa powder