Tiramisu Cupcakes

Sometimes grown-ups need cupcakes too.  Of course, you could serve these to kids, just not right before bedtime.  These are really not tiramisu- they are just tiramisu-themed.  There is espresso but no liqueur.  There is cream cheese instead of mascarpone.  So, Italian purists: whatevs.

• 12 yellow or white cupcakes, baked and cooled.  Use your favorite cake mix or recipe.
• 2 T. instant espresso powder
• 1 1/4 C. sugar, divided
• 1 C. water
• 1 1/2 C. whipping cream
• 4 oz. cream cheese, softened
• pinch of salt
• chocolate curls or sprinkles for garnish
• cocoa powder

First make the espresso syrup.  In a small saucepan, combine the espresso powder, 1 C. of the sugar, and 1 C. water.  Bring to a rapid boil stirring constantly.  Remove from heat and cool.  You will have leftover syrup which you can put into steamed milk, or in a vodka and cream cocktail – similar to a White Russian.

To make the topping, pour the cream and the rest of the sugar into a bowl or a food processor and whip until stiff peaks form.  Add the very soft cream cheese and process until smooth.  Add 2 t. of the espresso syrup and the salt and process for just a few more seconds.

To assemble the cupcakes, use a pastry brush to brush the tops of the cakes with the espresso syrup.  Brush them all once and wait one minute, then brush them all a second time.  Place the topping into a piping bag with a star tip.  I used my Squeeze It Decorator which I love because it’s so easy (totally not a paid endorsement) .  Pipe the topping in a pretty spiral.  Dust them with some cocoa powder in a mesh sieve and top with a few chocolate curls or sprinkles.  Chill until ready to serve.

 

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