Tiramisu Cheesecake Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
• Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
• In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
• Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
• Grate semisweet chocolate over the top right before serving.

Steps:

• Preheat oven to 325°. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup.
• In a large bowl, beat cream cheese and sugar on medium speed until well blended, scraping frequently. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
• In a small bowl, dissolve 3 t. coffee granules in 1 Tbspp hot water. Remove 3 1/2 cups of cheesecake batter; place in medium bowl. Stir in dissolved coffee.
• In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water.
• Lightly brush each vanilla wafer, just enough to moisten the entire cookie.
• Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5).
• Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed.
• Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours.
• Store cheesecake in refrigerator.

Steps:

• Make the crust first. Preheat oven to 350 degrees.
• Butter an 8-inch springform pan.
• Stir butter and espresso powder in small bowl until combined.
• Stir in crumbs until crumbs are evenly moistened.
• Pat evenly over bottom of prepared pan.
• Bake 10 minutes, cool on wire rack. Keep oven on.
• Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
• Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
• Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
• Reduce speed to medium and beat in sugar, vanilla and salt.
• Add eggs, one at a time, beating just until blended after each addition.
• Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
• Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate.
• Spoon mixture evenly over filling in pan; smooth top with spatula.
• Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up side of springform pan.
• Bake 1-1/4 hours or until center is just set.
• Remove cheesecake from water bath.
• Cool completely on wire rack. Remove foil, cover and refrigerate overnight.
• Just before serving, run knife around edge of pan and remove sides.
• Sprinkle Unsweetened Chocolate over top of cheesecake. (I use a sifter to do this).

Steps:

• Making the espresso syrup: Into a bowl, pour the hot espresso, sugar, and rum. Stir until dissolved.
• Making the cupcake batter: In the large bowl of a stand mixer with the whisk attachment, beat the eggs with the sugar and rum until thick and pale and tripled in volume, about 8 minutes. In another large bowl, sift together the flour and salt using a wire-mesh sieve. Delicately fold one-third of the flour mixture into the egg mixture. Repeat two more times, until all the flour is incorporated into the egg mixture. Delicately fold in the melted butter.
• Preheat the oven to 350 degrees F. Line and butter a 12-cup muffin tin.
• Making the cupcakes: Divide the batter equally among the prepared muffin cups. Bake on the center rack until the cupcakes are slightly golden around the edges and a toothpick comes out clean, 15 to 20 minutes. Let cool on a rack for 10 minutes.
• Making the icing: In a medium bowl, combine the mascarpone, icing sugar and 3 tablespoons espresso syrup. Beat with a hand mixer until smooth. Set aside.
• Brush each cooled cupcake generously with the remaining espresso syrup. Using a pastry bag or butter knife, ice each cupcake with 1/4 cup icing. Garnish with dark chocolate shavings. Refrigerate for 1 hour, or enjoy right away.

Steps:

• Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
• For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
• For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
• With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
• Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.