Tiramisu chocolate cupcakes

A spin on an Italian classic. These tiramisu cupcakes are soaked in a coffee syrup and topped with rich mascarpone cream.

  45 minutes 

Makes 8-10 large cupcakes

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Ingredients:

  • 1 box (500g) PnP chocolate cake mix
Syrup:
  • 1⅓ cups (330ml) brown sugar
  • ½ cup (125ml) water
  • ⅔  cup (160ml) espresso (or prepared strong instant coffee)
  • ⅔  cup (160ml) medium cream sherry
Icing:
  • 2 egg yolks
  • ⅔ cup (150g) castor sugar
  • 1 tub (230g) full-fat cream cheese
  • 1 tub (250g) full-fat mascarpone
  • 1 tsp (5ml) vanilla essence
  • Cocoa powder, for dusting

 

Method:

  1. Preheat oven to 180°C. 
  2. Prepare cupcakes as per packet instructions, using a two large 6-cup muffin pans. (A regular 12-cup muffin pan works too, making about 24 cupcakes in total.)
  3. Cool completely on a wire rack after baking.
  4. Heat syrup ingredients in a pot and stir until sugar dissolves.
  5. Bring to a boil and reduce for 3-4 minutes to create a thickened syrup.
  6. Whisk icing ingredients together until smooth.
  7. Make a small well in the centre of each cupcake.
  8. Add a tablespoon of syrup into each hole and top with icing.
  9. Dust with cocoa powder and drizzle with remaining syrup before serving.

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