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How to make Tiramisu cupcakes

Yield = 8
Prep time: 0:30
Cook time: 0:40
Total time: 1:10

Ingredients

  • 100g white chocolate, coarsely chopped
  • 100g dark chocolate, coarsely chopped
  • 1 tbs milk
  • 1 tsp vanilla extract
  • 130g unsalted butter, chopped 100g (1/2 cup) caster sugar
  • 1 tbs warm water
  • 1 tsp instant coffee
  • 2 eggs
  • 150g (1 cup) plain flour
  • 2 tbs self-raising flour
  • 1 tbs NESTLÉ BAKERS' CHOICE Cocoa
  • 2 tbs Kahlua liqueur
  • 250g mascarpone, at room temperature
  • 60g (1/3 cup) icing sugar
  • NESTLÉ BAKERS' CHOICE Cocoa, to dust

Method

  • Step 1 Preheat oven to 160C. Line eight 80ml (1/3-cup) muffin pans with paper cases. Place white chocolate and dark chocolate in separate heatproof bowls. Add milk, vanilla, 50g butter and 55g (1/4 cup) caster sugar to the white chocolate. Add water, coffee, and remaining butter and sugar to the dark chocolate. Stir each mixture over a saucepan of simmering water (make sure the bowl doesn't touch the water) until the chocolate melts and the mixture is smooth.
  • Step 2 Lightly whisk 1 egg in a bowl and add to the white chocolate mixture with half the plain flour and half the self-raising flour. Spoon among the prepared pans.
  • Step 3 Lightly whisk remaining egg in bowl and add to the dark chocolate mixture. Stir in cocoa powder and remaining plain and self-raising flour. Spoon over the white chocolate mixture in pans. Bake for 30 minutes or until crumbs cling to a skewer inserted into centres.
  • Step 4 Brush the Kahlua over the warm cupcakes. Cool in the pans.
  • Step 5 Use an electric beater to beat the mascarpone and icing sugar in a bowl until just smooth. Spoon into a piping bag fitted with a small nozzle. Pipe mascarpone mixture over cupcakes. Dust with cocoa powder.