How to Make Tiramisu Cupcakes

Syrup prep: In a small bowl, mix together the hot water, espresso powder, 3 tablespoons Marsala wine, and 50 grams of granulated white sugar.

Syrup prep: stir until the sugar has completely dissolved. Set aside to cool completely. Proceed to making the sponge.

Sponge prep: In a medium sized bowl, sift together the cake flour, baking powder and salt.

Whisk to aerate the flour mixture. Set aside.

In a medium bowl, whisk together the milk, vanilla and melted butter. Set aside. Tip: make sure you don't use a small bowl like I did....you will regret it later haha.

In a stand mixer bowl, mix all the eggs and 200 grams sugar. Set the stand mixer bowl over a pot of simmering water (to create a double boiler). The water shouldn't touch the base of the mixer bowl.

Whisk CONSTANTLY until the sugar has completely dissolved and the mixture is warm to the touch, about 4-5 minutes. Make sure the stove heat is on low so that you don't end up making scrambled eggs!

Remove the bowl from the pot/stove and place it into your stand mixer fitted with the whisk attachment.

Whisk the egg mixture on high speed until it is airy/fluffy, pale yellow in colour and holds a thick ribbon on the surface for several seconds when the whisk is lifted. Don't over beat!

Gently but thoroughly fold the flour mixture into the egg mixture in 3 batches. This is the first batch of flour...

Here is the second batch of flour....

And this was after folding the last batch of flour.

Scoop about 1/2 cup of the batter into the butter mixture. This helps to lighten the butter mixture so you can add the butter mixture to your batter without deflating it.

As mentioned earlier....use a medium bowl for your butter mixture because it is hard to fold properly inside a tiny bowl when using a large spatula :]

Now pour in your lightened butter mixture into the stand mixer bowl. Pour it along the side of the bowl so that it doesn't deflate your batter too much.

Gently fold with a spatula to create a smooth batter until all the ingredients are well incorporated but be careful that you don't over-fold!

Divide batter evenly among paper-lined cupcake tin, filling each cavity almost 2/3 full.

Bake, rotating tins halfway through, until centres are completely set and edges are light golden brown, about 13-17 minutes.

Transfer tins to wire racks to cool completely before removing the cupcakes out of the tin. Proceed to making the frosting.

Frosting: In a large bowl, whisk together mascarpone, confectioner's sugar and Marsala.

Whisk until smooth. Set aside.

In a stand mixer fitted with a whisk attachment on medium speed, whisk the whipping cream.

Whisk until stiff peaks form.

Gently but thoroughly fold half of the whipped cream into the mascarpone mixture.

Fold until completely incorporated.

Gently but thoroughly fold the remaining half of the whipped cream into the mascarpone mixture until completely incorporated.

Ready. Use immediately.

Core/scoop out the centres of each cooled cupcake and set the cores upside down on a plate. You can core the cupcakes using a cupcake corer/plunger, apple corer or with a small paring knife and spoon.

Pour approximately 1 teaspoonful of the espresso syrup over each cupcake core and another 1 teaspoonful over each cupcake. Try to pour the syrup evenly over the whole sponge.

Transfer frosting into a prepared piping bag fitted with a large round or star tip (Wilton 1M for me).

Pipe each hollowed out cupcake with enough mascarpone frosting to fill.

Place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit.

Pipe a generous swirl of frosting onto each cupcake.

Dust each cupcake with a generous amount of unsweetened cocoa powder.

It's ok to make a little mess. :]

Optional: Garnish cupcake with chocolate sticks/shavings/curls/chips and fresh raspberries.