Tiramisu Cupcakes
Ingredients
For the Simple Syrup:
- Water ½ cup 177ml
- Granulated Sugar ½ cup 100g
- Instant Coffee Granules 2 teaspoons
- Rum 2 Tablespoons
- Kamora 2 Tablespoons
For the Mocha Buttercream:
- 2 Tablespoons instant coffee granules 8g
- 1 Tablespoons cocoa powder 6g
- 2 Tbs hot water 30ml
For the Cream Cheese Buttercream
- 2 teaspoons vegan lactic acid
Instructions
- Prepare the cake batter as per the instructions on that blog post.
- Scoop batter into lined cupcake molds and bake in a preheated 350°F oven for approximately 18-20 or until springy to the touch when you gently press the centers
- Cool the cupcakes in the pan until you can safely touch it then turn them out onto a cooling rack to cool the rest of the way.
- For the coffee simple syrup bring the water and sugar to a boil and let it boil for 1 minute.
- Remove from heat and add the instant coffee and optional liquors and then let it cool in the refrigerator *this can be prepared up to 1 week in advance
- Once the cupcakes have cooled brush each one with a generous soak of coffee/liquor simple syrup
- Next prepare the buttercream recipe and divide it into 2 equal parts
- Combine the instant coffee & cocoa powder together and then add the hot water whisk smooth
- Add the COOLED coffee paste to one half of the buttercream recipe and then add the vegan lactic acid to the other portion
- Ice cold cupcakes with a swirl of the mocha & cream cheese icing *see video for how to swirl
- Sprinkle with cocoa powder and garnish with optional chocolate decor and chocolate covered espresso bean
Notes
Tiramisu cupcakes must be kept refrigerated if you are using the cream cheese icing.
Tried this recipe?Let us know how it was!