The reason I made these is that my friend turned 22 last monday. She chose „tiramisu“ over „snickers“, otherwise I would have tried out Bakerella’s chocolate-peanut-butter duo frosting (which I will do anyway, as soon as possible). The cake base is my go-to muffin recipe, soaked with coffee and cocoa, which I topped with – surprise – a tiramisu frosting. A very delicious tiramisu frosting.
Now to the muffins. I usually make these with chocolate chips and raspberries, but this time I only added a little bit of grated dark chocolate (just because I felt like doing it).
Add sour cream or cream cheese (I used mascarpone because I got some left from the frosting) and milk, stir. The sour cream gives these muffins an unbelievable moistness! Add flour, salt and baking powder (put in some grated dark chocolate, if you like) and just mix until everything is incorporated, otherwise your muffins won’t be as light and fluffy.
Fill your muffin liners and bake for 15 minutes at 200°C. I always use my medium ice cream scoop, this way all of the muffins will be the same size, and it’s also much easier and cleaner than using two spoons (or whatever people do to get their muffin liners filled).
I use a muffin pan with only six moulds because of my teeny-tiny microwave oven. You can see my scoop waiting with half of the batter while the first batch is baking.
I didn’t think I could ever survive with an oven as small as that, but the „kitchen“ (which is basically just a small fridge and a small cooktop two meters away from my bed) of my apartment wouldn’t allow a bigger one. I bought a small muffin pan, small cake pans and a small baking sheet and had to convert every recipe into single-servings, which left me with half or three quarter eggs. At first it felt like baking in a dollhouse. But now I think it’s cute :) Besides, it’s enough that I have to eat all of the small servings alone. I don’t think my body (and boyfriend) would appreciate if I ate twice the amount of everything.
Prepare your coffee mixture: Heat milk, sugar and cocoa powder and then add cold coffee and Amaretto.
Soak the remaining muffin-parts with the mixture. Pipe the chilled frosting on using a pastry or plastic bag. Then dust the now-cupcakes with cocoa powder. Sprinkle with some crumbs from the cut off tops, if you haven’t alredy eaten all of them. As I type this, I am surprised I still had some left over.
Now enjoy these beauties! Or eat only one because you’re supposed to give them to your friend, but be sure to make a big deal out of it and shoot one photo for every bite you take.
|For the frosting
80g curd cheese
20g regular granulated sugar
1 tsp Amaretto
200g whipped creamFor the muffins
60g butter at room temperature
35g vanilla sugar (or regular granulated sugar and vanilla extract)
35g brown sugar
1-2 Tbsp sour cream / cream cheese / mascarpone
120g all purpose flour
pinch of salt
1/2 tsp baking powder
For the coffee-mixture
|For the frosting, cream together mascarpone, curd cheese, sugar and Amaretto. Then add the whipped cream and chill in the fridge until needed.
Preheat your oven to 200°C (400°F).
For the muffins, beat butter, sugars and egg until light and fluffy. Add sour cream and milk and combine. Add flour, salt and baking powder and mix until incorporated. Fill into muffin liners and bake for 15 minutes at 200°C (400°F). Cut the tops off.
For the coffee-mixture, heat up the milk together with sugar and cocoa powder. Then add the coffee and Amaretto.
Pour the mixture over the muffins. Let them cool completely, pipe on the frosting and dust with cocoa powder and muffin-crumbs.