Tiramisu Cupcakes

I made these tiramisu cupcakes for the GE Event I did last night. A light vanilla bean sponge cupcake, rich with eggs. Then you infuse the cupcake with a mixture of espresso and liquor, topping it off with a mascarpone frosting, cocoa powder and chocolate shavings.  Here is the recipe:

Cupcakes:
1 1/2 cups butter, softened
1 1/4 cups sugar
4 eggs
1 tbsp baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 tsp. vanilla bean paste
3 cups cake flour
2/3 cup milk

Preheat oven to 350 degrees.  Prepare a 12-cup muffin pans by inserting paper cupcake liners in it.  In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together until well combined.  Add eggs one at a time until incorporated, then turn mixer on low and add baking powder, salt, baking soda and vanilla bean paste.  Turn mixer off and add cake flour and milk, then mix on low until combined. 

Divide batter evenly between cups and bake for 10-15 minutes or until toothpick inserted in the center comes out clean.  Cool in pan ten minutes and then remove from pan to wire rack to finish cooling.  Not removing them will continue to cook the cupcakes and they may become dry.

Espresso Syrup:
1 cup confectioner’s sugar
2/3 cup espresso

2/3 cup coffee-flavored liquor
5 teaspoons espresso powder

In a small bowl, mix ingredients together until sugar is dissolved.  Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour 1 tbsp. syrup onto each cupcake.

Frosting:
3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled & whipped
cocoa powder
dark chocolate shavings (optional)

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Fold in the whipped cream. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder and then sprinkle with dark chocolate shavings.