Tiramisu Cupcakes

These cupcakes were baked for a baby shower after I found out the mommy-to-be's favorite cake was tiramisu. I tried to find a way to incorporate the sponge biscuit part of the classic tiramisu but unfortunately, I couldn't figure anything out. But nonetheless, I got a lot of compliments about how much the cupcakes tasted like the cake so I'm still very happy with the outcome. 

Originally, I planned on just doing a simple garnish with cocoa powder but little chocolate E's (for baby Elise) look a lot cuter, no?

And no process pictures this time! My mind was somewhere else while I was baking and I completely forgot about taking pictures. But in the meantime, enjoy the couple of shots I was able to take while at the shower.

The Ingredients (makes 2 dozen):

For the cupcakes:

-recipe can be found here

For the sugar syrup:

-3 tbsp instant coffee or espresso powder

-1/2 cup plus 1 tbsp sugar

-1 1/2 cup water
-1/4 cup plus 2 tbsp dark rum or amaretto (optional)

For the frosting:

-2 cups heavy cream

-1 lb mascarpone cheese, softened

-1 cup powdered sugar, or to taste, sifted

-unsweetened cocoa powder or other garnish (optional)

The Directions:

1. Bake cupcakes as directed.

2. Dissolve the coffee powder and sugar into the water in a small saucepan and bring it to a boil. Remove from heat and stir in the alcohol. Set aside to cool. 

3. Once cupcakes have cooled, use a fork to pierce the tops.Then brush a generous amount of the syrup over the top, but no more than 2 tbsp per cupcake. The cupcakes will need at least 30 minutes to fully absorb the syrup.

4. Whip the mascarpone, heavy cream and sugar together until everything is smooth and combined.

Tip: If you are planning on dusting with cocoa powder, do not do so until maybe half an hour before serving or the powder might dissolve into your frosting.

6. Consume and enjoy!