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Tiramisu Brownie Cupcakes

Our Tiramisu Brownie Cupcakes are moist, flavorful, full of chocolate and gooey goodness. The great thing about this cupcake recipe is that you get the best of both worlds; brownies and cupcakes! If you are looking for the ultimate sweet dessert, this is it.

tiramisu brownie 1b
 

Tiramisu Brownie Cupcakes  

Tiramisu (meaning “pick me up” or “lift me up” in Italian) is a decadent dessert made from ladyfingers soaked in coffee with – traditionally – mascarpone cheese, Marsala wine and cocoa. Today I’m going to share with you a variation of Tiramisu using Barista Prima Italian Roast coffee and a recipe adapted from Chef Maureen Joyce of MJ’s Cafe in Baton Rouge, Louisiana.

green mountain coffee barista prima italian roast kcups

What better compliment to a delicious Tiramisu treat than classic Italian Roast?

tiramisu brownie

If you do not have a double boiler, try using your microwave – in short bursts while stirring in between – to melt your chocolate.

tiramisu brownies

I wanted to do something different from the traditional cut Tiramisu, so I crumbled the lady fingers in preparation for making the Tiramisu in a cupcake pan. Look at how dark and rich that Italian Roast coffee is! The kitchen smelled wonderful.

tiramisu brownies 2

My Tiramisu brownie cupcakes are alcohol free and I made two without coffee for my three year old.

tiramisu brownies 3

I swirled the top of my brownie cupcakes with gourmet raspberry preserves. It gave a sweet, tart kick to the overall flavor. You can experiment with any flavor you enjoy in your coffee – caramel, chocolate and more.

tiramisu brownie 2

Tiramisu Brownie Cupcakes #YourPerfectCup

A new take on an old world treat.

  • 12 oz dark chocolate chips
  • 1 c . butter softened
  • 4 whole eggs
  • 8 egg whites – separated into 4 and 4
  • 1 c . cake flour
  • 8 oz Mascarpone cheese (room temperature)
  • 8 oz cream cheese (room temperature (do not use low or no fat))
  • 1 c and 1/4 . sugar
  • 2 tsp . vanilla extract
  • 1 pkg soft lady fingers
  • 1 c . Barista Prima Italian Roast coffee (brewed)
  • tbsp Optional: 2 dark rum
  1. In a large bowl, melt chocolate, stir and let cool
  2. Heat oven to 350 degrees
  3. Add chocolate to mixing bowl and beat in the butter using a paddle attachment
  4. Add 1 c. sugar, 4 eggs and 4 egg whites
  5. Add flour and mix on low until combined
  6. Pour into greased cupcake pan, making sure to fill each cup only half way
  7. Crumble lady fingers and place a thin layer on top of brownie filling
  8. Press crumbles into brownie batter softly
  9. Using a pastry brush, cover crumbles with brewed coffee, making sure they are saturated
  10. In another bowl – combine Mascarpone cheese, cream cheese, 1/4 c sugar, 4 egg whites and vanilla.
  11. Spread over top of ladyfinger crumbles
  12. Optional: add a tsp of preserves, caramel etc to top and swirl with a toothpick
  13. Bake for 40 – 45 minutes until the middle is almost set and brownie begins to pull away from sides of pan
  14. Cool completely before serving
 

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