These tiramisu cupcakes are a wonderful twist on that beloved classic Italian dessert. With fluffy vanilla cupcakes soaked in coffee, a rich mascarpone cheese frosting and a chocolate fudge centre – these cupcakes mean business.
Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
In a small bowl, whisk together the milk, egg whites, yogurt (or sour cream), lemon juice and vanilla paste until homogeneous.
In a separate larger bowl, sift together the gluten free flour, xanthan gum, baking powder, sugar and salt.
Add the softened unsalted butter to the dry ingredients. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces. (Alternatively, you can use a stand mixer with the paddle attachment.)
Add the milk+egg mixture and whisk until you get a smooth cupcake batter.
Evenly distribute the cupcake batter among the 12 cupcake cases – they should be each about 3/4 filled.
Bake in the pre-heated oven at 355 ºF (180 ºC) for 22 - 25 minutes or until an inserted toothpick comes out clean and the cupcakes are slightly domed and golden brown on top.
Allow to cool.
In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.
Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.
Set aside. The chocolate fudge sauce will thicken slightly while cooling.
In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.
Once at the soft peak stage, fold in the mascarpone cheese. You will get a smooth filling that spreads easily but will also hold its shape. Add in the vanilla paste and mix until it's evenly distributed.
At this point, if the frosting seems too runny for piping, you can whip it a bit more, until it reaches the desired consistency.
Dip each cupcake into the brewed coffee for about 5 seconds. The longer you keep the cupcake in the coffee – the more coffee it will absorb.
Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the chocolate fudge sauce.
Pipe the mascarpone cheese frosting with piping nozzle of choice (I used a Wilton 2D nozzle).
Sprinkle with chocolate shavings.
The tiramisu cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.