Cupcakes "Tiramisu"

Ingredients:

Cupcakes

• Coffee beans in chocolate
• 2.5 cups of flour
• 1 tbsp baking powder
• 1 teaspoon of salt
• 230 g butter
• 2 tbsp. sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup of milk

Espresso syrup

• 1/3 cup sugar
• 2 tablespoons espresso powder
• 2 tablespoons coffee liqueur

Mascarpone cream

• 230 gr. mascarpone
• 1/2 cup powdered sugar
• 2 tablespoons coffee liqueur
• 1.5 tsp vanilla extract
• 1 cup heavy cream
• Cocoa powder for decoration
• Chocolate shavings for decoration

Preparation:

1. For cupcakes: Preheat a convection oven to 160°C (325°F). Place paper cupcake liners in a standard-size 24-cup cupcake pan.
2. Crush the coffee beans into the chocolate and set aside. Combine the flour, baking powder, and salt in a bowl. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4-8 minutes. Gradually add the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture and milk, alternating between the dry ingredients.
3. Once the batter is smooth, divide it evenly into paper cupcake liners. Sprinkle each cupcake with 1 teaspoon of crushed coffee beans. Bake for about 15 minutes, until lightly browned and fully cooked. Cool completely.
4. For the Espresso syrup: In a small saucepan, combine 1/3 cup water, sugar, and espresso powder. Heat over high heat until the sugar is completely melted, stirring occasionally. Remove from heat and stir in the coffee liqueur.
5. For mascarpone cream: In a medium bowl, combine the mascarpone, powdered sugar, coffee liqueur, and vanilla extract. Place the heavy cream in the bowl of a stand mixer. Using the whisk attachment, beat the cream until stiff peaks form. Gradually fold one-third of the whipped cream into the mascarpone mixture. Continue folding in the cream in two more additions.
6. For assembly and decoration: Using a fork, poke holes in the tops of the baked cupcakes. Slowly pour 2 tablespoons of espresso syrup onto each cupcake. Place the mascarpone cream in a pastry bag fitted with a metal tip and pipe the desired amount onto each cupcake. Sprinkle with cocoa powder and chocolate shavings.