Tiramisu cupcakes

Vanilla cupcakes

• 210gr all-purpose flour
• 130gr granulated sugar
• 1 large egg
• 1tsp baking powder
• ½tsp baking soda
• 75gr unsalted butter (room temp)
• 190ml full-fat milk
• 60ml vegetable oil
• 15gr full-fat greek yoghurt
• 1tsp vanilla
• 1/2tsp salt
  

Chocolate ganache

• 75gr heavy cream
• 75gr dark chocolate
• 2tbsp hazelnut liquor (optional)
  

Coffee dunk

• 150gr coffee
• 30gr sugar
• 2tbsp hazelnut liquor (optional)
  

Cream Cheese Frosting

• 400gr cream cheese
• 125gr butter (room temp)
• 125gr powdered sugar
• 1tbsp vanilla
  

Topping

• Cocao powder

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Vanilla cupcakes

1. Preheat your oven to 150C and line your cupcake form with cupcake cases
2. Add your sugar, flour, baking soda & powder and salt in a bowl and mix to combine
3. Add your butter and mix for about 2 minutes, until the flour mixture will resemble a sandy structure 
4. In a separate bowl, whisk your yoghurt, eggs, oil, milk & vanilla together
5. While mixing, slowly pour your wet ingredients into your dry and stop mixing as soon as the dry has incorporated the wet ingredients and you have a smooth batter
6. Using an ice-cream scoop, fill your cupcake liners ¾ of the way and bake for 40-50 minutes or until a toothpick comes out clean
7. Once they are baked, take them out of the oven, transfer them to a cooling rack and let them cool completely
   

Chocolate ganache

1. In a small saucepan, bring your cream to a simmer
2. Pour your hot cream over your chocolate and let it sit for one minute. After a minute, slowly stir together the cream and chocolate until you have a smooth mixture
3. Optionally: add your hazelnut liquor and mix until combined
   

Coffee dunk:

1. Heat the coffee & sugar until the sugar has dissolved, set aside
2. Optionally: add your hazelnut liquor at the end and give it a little stir
   

Cream cheese frosting:

1. In a medium-sized bowl, beat your butter on medium to high speed until pale and fluffy. Make sure to scrape down the sides of the bowl in between mixes to ensure you fluff up all the butter
2. Add the cream cheese and mix for another minute to combine
3. Add your powdered sugar, vanilla & salt and give it a final mix
4. To get rid of any unnecessary air bubbles, fold your mixture by hand for the last part. This will give you the most incredible and smooth frosting!
   

Assembling:

1. Dunk the tops of your baked cupcakes in your coffee dunk. You want to use either hot coffee and cooled cupcakes or cooled coffee and hot cupcakes. Let it soak for about 4-5 seconds and pull it out (it soaks up fast)
2. Using a piping tip or a small pairing knife, cut out a hole in the centre of your cupcake
3. Fill the centres of your cupcakes with the chocolate ganache, place your cupcakes in the fridge to set shortly, about 10 minutes
4. Lastly, top your cupcakes with the cream cheese frosting and dust them generously with cacao powder
5. Enjoy! 

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