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Cherry Chocolate Coffee Lovers Tiramisu CupcakesCherry Chocolate Coffee Lovers Tiramisu Cupcakes

Cherry Chocolate Coffee Lovers Tiramisu Cupcakes


By: Kaitlyn K. - Byron Center, MI - 2017 Recipe Contest Submission

"I came up with this recipe because my grandma loved Tiramisu! My grandmother is the one who taught me how to bake and gave me the passion for it. My grandmother passed away after a battle 30+ year battle with the disease MS, as well as cancer. She encourages me to pursue my passions and creativity from Heaven and gives me reassurance when I need it. As she was laying in the hospital I told her I was going to open up a bakery named after her, "Suzy's Sweets". She smiled and gave a thumbs up and that was the most movement the nurses had seen all week. This recipe gets me one step closer to opening a bakery and helps validate that this is the path I should be taking. I hope you love this recipe as much as my grandma loved Tiramisu!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Intense Dark Coffee 10 oz. Bag Ground

Cupcakes:

  • ½ cup brewed Door County Intense Dark Ground Coffee
  • ½ cup boiling water
  • ½ cup unsweetened cocoa powder
  • 1 tsp Door County Ground Intense Dark Coffee, sifted
  • ½ cup whole milk
  • ¼ cup Kahlua
  • 2 tsp vanilla extract
  • 1 ½ cup all-purpose flour and 1/3 cup, use spoon and level technique*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened to room temp
  • 1 and 3tbsp + 1tsp granulated sugar
  • 3 eggs
  • 8 oz. mascarpone cheese
  • 2 tbsp Door County Cherry Syrup
  • 3 tbsp maraschino cherry juice
Chocolate Mousse Filling:
  • 4 egg yolks
  • ¼ cup sugar
  • 1 cup (8 oz.) heavy whipping cream
  • 6 oz. semisweet chocolate chips
  • 1 ½ cups heavy whipping cream
  • ½ tbsp Door County Intense Dark Ground Coffee, sifted
Mocha Chocolate Frosting:
  • 2 ½ cups heavy whipping cream, cold
  • 2 ½ cups powdered sugar
  • 1 tsp Door County Ground Intense Dark Coffee, sifted
  • 2 tsp vanilla extract
  • 1/3 cup Kahlua
  • 3 tbsp Door County Cherry Syrup
  • 16 oz. mascarpone cheese, chilled
  • 1 cup mini chocolate chips
Toppings (Optional):
  • Ladyfingers (24)
  • 1 cup Door County Intense Dark Ground coffee
  • 4 tbsp Kahlua
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp shortening or coconut oil
  • 8 oz. Door County Dark Chocolate Cherry De-Lite, chocolate covered cherries
  • Parchment paper
*Note:
Spoon your flour with a spoon or other container into your measuring cups and then level off the top of the measuring cup with the non-sharp side of a knife or a flat object. This is to avoid packing down your flour and in the end adding in too much flour creating denser cupcakes.

Instructions:

Chocolate Mousse Filling: (Make before cupcakes):

  1. Beat egg yolks in a small bowl on high speed until thick and yellow lemon colored. Then gradually beat in the sugar.
  2. Heat 1 cup of whipping cream in a saucepan over medium heat. Once the heavy cream is hot, while stirring slowly, stream in at least half of the whipping cream into the egg yolk mixture.
  3. Then pour that back into the saucepan with the hot heavy cream. Cook over low heat about 5 minutes, stirring constantly.
  4. Stir in chocolate chips and sifted coffee granules until the chocolate is melted.
  5. Cover and refrigerate or put in freezer for at least 2 hours.
Cupcakes:
  1. Preheat the oven to 325°F degrees. Line cupcake pans with liners.
  2. Boil ½ cup water in a small saucepan. While waiting for the water to boil stir together the cocoa powder and sifted coffee grounds. Once the water is boiling pour the water and brewed coffee over the cocoa powder and ground coffee mixture.
  3. Stir until the cocoa powder is dissolved. Then add the milk and 2 tsp vanilla extract.
  4. Put in fridge and let cool completely while you prepare the other ingredients.
  5. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  6. In the bowl of a stand mixer cream together the room temp butter with 1 cup of sugar until light in color and creamy. Add in only two of the eggs, add them in one at a time beating until smooth after each one.
  7. While mixer is on low speed slowly add in the flour mixture until just combined (no flour is visible).
  8. In a stream, slowly add the cooled liquid cocoa mixture stirring until smooth.
  9. In a separate bowl, beat together the mascarpone cheese and 3 tbsp and 1 tsp sugar.
  10. Once smooth beat in the remaining egg, remaining 1 tsp vanilla extract, and cherry syrup. Set aside.
  11. Fill cupcake liners 2/3 of the way full. Then drop in a tablespoon of cherry mascarpone cheese mixture into each cupcake.
  12. Bake 18-22 min or until they are sponge like on top. Then remove from oven and let cupcakes cool in pan for 5-10 min. Then remove from pan and place on wire rack to cool completely.
Mocha Chocoalte Frosting:
  1. Add all ingredients except for the mascarpone cheese and chocolate chips. Whip on high until stiff peaks form.
  2. Add in mascarpone cheese and beat until stiff peaks reappear.
  3. Fold in mini chocolate chips. Refrigerate until ready to frost cupcake.
Toppings (Optional):
  1. Mix together coffee and Kahlua in a medium size bowl.
  2. Melt down the chocolate chips and shortening in microwave or using double boiler method (whichever you prefer). Mix coffee and chocolate mixture together. Set aside.
  3. Take chocolate covered cherries and put in food processor. Pulse until a coarse but not chunky texture (bits).
  4. Take ladyfingers and dip one end of the ladyfinger into the chocolate mixture and then coat the same side in the chocolate covered cherry bits. Set on parchment paper to set.