It's been raining cupcakes around here lately. So, I have decided to share one of my favorites, Tiramisu Mini Cupcakes!
These vanilla cupcakes are filled with espresso pastry cream, topped with vanilla swiss meringue buttercream, dutch processed cocoa and a chocolate covered espresso bean.
- 1/4 cup unsalted butter
- 1 eggs
- 1/2 cup granulated sugar
- 1 /2 cup flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- a pinch of salt
- 1/4 cup buttermilk
Vanilla Swiss Meringue Buttercream
- 3 large, fresh egg whites 75 g)
- 2/3 cups (125g) sugar
- 3/4 cups (170 g) unsalted butter, cut into cubes and cool, but not cold
- 1/2 tsp vanilla paste
- pinch of salt
Espresso Pastry Cream
- 1 cup milk
- 2 Tablespoons white sugar
- 1 egg yolk
- 1/2 egg
- 2 Tablespoons Sugar
- 1 Tablespoon butter
- 1 shot of espresso (I used a teaspoon of instant espresso powder and a 1/4 of a cup of water)
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Using the paddle attachment of a stand mixer, beat the butter and sugar together until light and fluffy.
Meanwhile, in a medium bowl stir together flour, baking powder, baking soda, and salt.
Add egs to the butter mixture 1 at a time. Then alternatively add flour mixture and buttermilk to buyer mixture (beginning and ending with flour) and beat until just combined.
Divide the batter into a lined mini muffin pan. Bake for 10 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool.
Add egg whites and sugar to a heat proof bowl and simmer over a pot of water, whisking constantly, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
Transfer the sugar mixture to the bowl of a stand mixture fitted with the whisk attachment, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so).
Once your meringue has reach stiff peaks and the bowl no longer feels warm, switch to the paddle attachment and, with mixer on low speed. Begin to add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture. Add vanilla paste and salt, continuing to beat on low speed until well combined.
In a heavy saucepan bring the milk and 1/4 cup of sugar to a boil over medium heat.
Meanwhile, in a medium bowl, whisk together the egg yolk and egg, remaining sugar and cornstarch until smooth.
When the milk comes to a boil, drizzle it into the bowl with egg mixture in a thin stream while mixing. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.
Once the mixture comes to a boil and thickens, remove from the heat and stir in the butter, espresso, and vanilla.
Pour into a heat-proof container and top with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled.
Fill a pastry bag fitted with the pastry tip of your choice with the vanilla buttercream.
Cut a small cone shape in the cupcake. Remove the cone and fill with the pastry cream. Then, top with buttercream.
I also sprinkled them with dutch processed cocoa and added an chocolate covered espresso bean for garnish.
Yields about 4 dozen mini cupcakes.