Tiramisu Cupcakes

September 5, 2013 at 9:59 am



100g white chocolate coarsley chopped

100g dark chocolate coarsley chopped

1 tblsp milk

1 tsp vanilla extract

130g unsalted butter chopped

100g (1/2 cup) sugar

1 tblsp warm water

1 tsp instant coffee

2 eggs

150g (1cup) plain flour

2 tblsp self raising flour

1 tblsp cocoa powder

2 tblsp kahlua liquer

250g mascarpone at room temperature

60g (1/3 cup) icing sugar, cocoa powder to dust


1. Pre-heat oven to 160 degrees.

2. Line 8 80ml (1/3 cup) muffin pans with paper cases. Place white chocolate and dark chocolate in seperate heatproof bowls.

3. Add milk, vanilla, 50g butter and 55g (1/4cup) caster sugar to the white chocolate. Add water, coffee, and remaining sugar and butter to the dark chocolate. Stir each mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until the chocolate melts and the mixture is smooth.

4. Lightly whisk 1 egg in a bowl and add to the white chocolate mixture with half the plain flour and half the self-raising flour. Spoon among the prepared pans.

5. Lightly whisk remaining egg in bowl and add to the dark chocolate mixture. Stir in cocoa powder and remaining plain and self-raising flour. Spoon over the white chocolate mixture in pans.

6. Bake for 30 mins or until crumbs cling to a skewer inserted into the centers.

7. Brush the kahlua over the warm cupcakes. Cool in pans.

8. Use an electric beater to beat the mascarpone and icing sugar in a bowl until smooth. Spoon into piping bag fitted with a small nozzle. Pipe mascarpone mixture over cupcakes. Dust with cocoa powder.

This recipe featured in the August Issue 2012 of the Woolworths Australian Good Taste Magazine