Monday, March 22, 2010
I modeled this recipe loosely after the Tiramisu cake recipe, tweaking some things and changing the flavors. They turned out surprising well -- definitely one I'll make again!
3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups milk
1/2 - 2/3 cup Kahlua (depending how strong of a flavor you prefer)
1/4 cup dark cocoa
Preheat oven to 350, line cupcake pans with paper liners
1. Combine cupcake ingredients as above, incorporating the dry after the wet until just combined.
2. Divide batter in half; add Kahlua and cocoa to one half of the batter.
3. Fill cups up about 1/2 way, with half and half vanilla and chocolate batter
4. Bake until toothpick comes out with a few crumbs, let cool.
Kahlua Mascarpone Frosting
1/4 cup butter, room temperature
4-oz mascarpone cheese, room temperature
1/4 cup Kahlua
2 cups confectioners’ sugar
Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply the frosting each cupcake in a thick, even layer. Roll in chocolate sprinkles if desired.