Tiramisu Cupcakes

This recipe comes from Nadia G's, Bitchin' Kitchen.  I decided it was be too big for 2 people and decided to reduce it by half, it will yield 10 cupcakes.  Once again this recipe belongs to Nadia G I just made variations in it so if you want the original just let me know.

PREHEAT OVEN: 350

postion a rack in the center of the oven

Espresso Glaze:

2 tbsp sugar
1/3 espresso
1 tbsp dark rum                                                                                              2 tablespoons of sugar to 1/3 of a cup of HOT espresso and stir until resolved.  Add 1 tablespoon of dark rum to the mixture.  Cover it up and chill until ready to use.

Cupcake Mixture:

3 eggs (at room temp)
1/2 cup fine sugar (I just used regular sugar)
1 1/2 tsp dark rum
1/2 cup flour
1/4 cup melted butter (unsalted)
1/8 tsp salt

In a stand mixer add 3 eggs and mix on high until they're foamy.  Continue to beat the eggs while adding 1/2 cup of sugar in a slow and steady stream.  Add 1 1/2 tsp of the dark rum, continuously beat the egg mixture for another 6 minutes, until pale and shiny.  In another bowl sift together the flour and salt.  Fold a third of the flour mixture into the eggs, repeat this 2 more times until the flour is incorporated into the egg mixture.  Delicately fold in the melted butter (2 1/2 tbsp).  

I use a silicon cupcake mold.  Butter each of the holes, this will give the cake a little golden brown look on the sides when they're done.  Divid the batter into the molds I was able to fill 10.  DO NOT FILL TO THE TOP!   Cook for 15-20 minutes, or until cupcakes are slightly golden around the edges and an inserted toothpick comes out clean.  Remove the cupcakes from the oven, and cool them on a rack, about 15 minutes take them out of the silicon mold and leave on rack, brush each one generously with the espresso glaze.  (don't be afraid to really brush it on, the cake doesn't have a lot of flavor without it.)

Espresso Mascarpone Icing:

2 cups mascarpone
3/4 cup powder sugar
3 tbsp of the espresso syrup

In a bowl combine the mascarpone, powder sugar and espresso syrup with a hand mixer.  I use a pastry bag to apply my icing.  Fill pastry back with icing and place in fridge for 1 hour before using.

Frost each  cupcake and finish with some dark chocolate shavings!