I wasn’t kidding when I said a few weeks ago that I love making cupcakes! I love tiramisu, but it can be a little time consuming and makes a ton so I thought I’d see if tiramisu cupcakes were a good alternative. We’ve used several King Arthur recipes in the past with good results so that’s the recipe I decided to use.
The actual cupcake recipe is very straightforward and is basically just a basic yellow cake mix. I honestly loved these cupcakes and might come back to this recipe as my go-to for normal cupcakes. They had a great vanilla taste, but I’m also using homemade vanilla so that might have helped.
I waited to make the soak until I pulled the cupcakes out of the oven because it only takes a few minutes. It smelled amazing and smelled like real tiramisu! I let the cupcakes cool for a bit and then per the direction, used a form to gently poke holes in the top of the cupcakes so the mixture would soak into the cupcakes. I chose to use a pastry brush and brushed each cupcake with the mixture, repeating this about 2 times (for a total of 3 rounds).
I was a little worried about the icing because I couldn’t find Instant ClearJel but I decided to just try it anyway. I also didn’t have amaretto liqueur but used coffee liqueur and then threw about a tablespoon of creme de cacao. This is probably some of the best and easiest icing I’ve ever made. I could have just eaten it without the cake, but when combined with the cupcakes with the espresso soak it made for an amazing combination.
This is hands down one of my favorite recipes now and certainly easy to throw together! If you’ve got extra icing (which we did since I iced some of the cupcakes with chocolate icing) you can pipe it onto a chocolate sheet cake and then cover that with chocolate ganache.
Recipe Used: King Arthur