Friday, 22 December 2017

Tiramisu Nutella Cupcakes.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Otherwise known as my new favourite dessert.
Let me explain why.
These cupcakes have four of my favourite things in them. Number one, a really good cake batter. This one is enriched with an extra egg yolk and made even more silky smooth with the addition of coconut milk.
Number two, coffee. To get that tiramisu flavour really going, once the cakes are baked, we dunk them tres leches style headfirst into a coffee condensed milk. I make mine very strong so that you can really taste the coffee in the end result. Number three, Nutella. As if things weren't good enough already, we're going to stuff the middle of each cake with a good dollop of Nutella. Apparantly the recipe has changed but I didn't notice any difference in taste at all.
And number four, whipped cream. To continue the tiramisu theme, the cupcakes are finished with a whipped mascarpone cream. I used coconut cream instead of the usual double and found that it tasted just as good.
Let's slice one in half and take a look. A sponge soaked in sweet coffee with plenty of Nutella in the middle and silky whipped cream on top. This is my last recipe of the year and I think it may just be my favourite.

A Simple List of Ingredients:

For the Coconut Milk Cake Batter:
1. Caster Sugar
2. An Egg
3. An Egg Yolk
4. Vanilla Essence
5. Plain Flour
6. Unsalted Butter
7. Baking Powder
8. Salt
9. Coconut Milk

For the Soak and Stuffing:
1. Instant Coffee Granules
2. Hot Tap Water
3. Condensed Milk
4. Nutella

For the Mascarpone Whipped Cream and To Finish:
1. Coconut Cream or Double Cream
2. Mascarpone Cheese
3. Double Cream
4. Icing Sugar
5. Vanilla Essence
6. Cocoa Powder

Bismillah, let's begin!

First, pre-heat the oven to 180C.

And, place 9 cupcake cases into a cupcake tin.

I used my stand mixer with the paddle attachment to whip up the cake batter but you can use an electric hand mixer or by hand.

For the cake batter, place 120g Caster Sugar into your mixing bowl.

Crack in 1 large Egg.

And, 1 large Egg Yolk. See here for how to separate an egg.

Then, add in 1 teaspoon Vanilla Essence.

Finally, take 85g Unsalted Butter.

Melt the butter, let it cool slightly and pour into the bowl.

Beat the mixture for 5 minutes until ...

... pale, creamy and thicker than before.

Next, add in:
200g Plain Flour
1/2 tablespoon Baking Powder
1/4 teaspoon Salt

Mix until you can no longer see the flour.

Finally, the coconut milk.

Crack open the tin. We'll need the coconut cream for our topping later. If your coconut milk is cold, it will be easy to just scoop it off the top.

Scoop off the solid top and save for later. You can also use double cream instead of the coconut cream.

Then, give the rest of the coconut milk a good mix.

And, pour 100ml Coconut Milk into the cake batter. You can also use normal milk, if you prefer.

Stir the milk in until well combined.

I absolutely love this cake batter. It's so smooth!

Now, divide the batter between the cupcake cases.

I like to use an ice cream scoop to fill mine.

Fill the cases until they're 3/4 full.

Bake the cupcakes for 18-20 minutes at 180C until they're risen and golden. When you insert a toothpick into the centre of a cake, it should come out clean with no wet batter on it.

Let the cupcakes cool for 10 minutes on a wire rack.

Time to give our cupcakes the tiramisu flavour!

We'll do that by whisking up a coffee condensed milk.

In a bowl, whisk together 3 tablespoons Instant Coffee Granules and 90ml Hot Tap Water.

Pour in 70ml Condensed Milk.

Whisk until smooth. Grab the Nutella and cool cupcakes and let's assemble them!

Take a cupcake.

Using a knife, cut out the middle of the cake.

Like so. Doing this always reminds me of baking butterfly buns.

When you've prepared the rest ...

... poke each one all over with a fork or a toothpick.

The small holes will help them to absorb even more of the coffee.

Then, dunk each cupcake headfirst into the coffee mixture. You can also brush or spoon the coffee on, if you prefer.

The coffee won't be able to reach the middle ...

... so I like to spoon it in. If you want a really intense coffee flavour, pull off the cases and dip the sides in too.

Next, fill each hole with a good dollop of Nutella.

These are going to be so good!

Then, dip the cake tops in the coffee and pop them over the Nutella.

And, gently press down.

Once the lids are on, we can chill the cupcakes in the fridge for 20 minutes.

While we get on with making the whipped cream.

It uses coconut cream which I mentioned earlier. You can also replace it with double cream.

We'll also be using mascarpone cheese but you can replace it with cream cheese.

Into a bowl, place:
80g Coconut Cream (or double cream)
115g Mascarpone Cheese
60ml Double Cream

Whisk until you have stiff peaks.

Add in 60g Icing Sugar and 1 teaspoon Vanilla Essence.

Whisk until well combined.

The cream is ready so let's finish these cupcakes.

You can pipe it on but I chose to just spread it ...

... with a spoon.

So easy!

We'll finish the cupcakes with the traditional tiramisu topping ....

... plenty of Cocoa Powder.

I've found that these cupcakes are best served at room temperature so that the Nutella in the middle is still gooey!


Peel off the paper ...


... and enjoy!


See? All my favourite things right there in that bite. Enjoy!

Tiramisu Nutella Cupcakes.

Coconut milk cupcakes dipped in coffee condensed milk, stuffed with Nutella and topped with a mascarpone whipped cream.

Prep Time: About 30 minutes.
Bake Time: About 20 minutes.
Serves: Makes 9 large cupcakes.

Ingredients

For the Coconut Milk Cake Batter
120g Caster Sugar
1 large Egg
1 large Egg Yolk
1 teaspoon Vanilla Essence
85g Unsalted Butter, melted and cooled slightly
200g Plain Flour
1/2 tablespoon Baking Powder
1/4 teaspoon Salt
100ml Coconut Milk

For the Coffee Condensed Milk
3 tablespoons Instant Coffee Granules
90ml Hot Tap Water
70ml Condensed Milk

For the Filling
Nutella, to taste

For the Mascarpone Whipped Cream
80g Coconut Cream (see the notes below) or 80ml Double Cream
115g Mascarpone Cheese
60ml Double Cream
60g Icing Sugar
1 teaspoon Vanilla Essence

To Finish
Cocoa Powder

Before baking:
Pre-heat the oven to 180C. Place 9 cupcake cases into a cupcake tin.

Mix up the cake batter:
Into a mixing bowl, place the caster sugar, egg, egg yolk, vanilla essence and melted butter. Beat for 5 minutes with an electric mixer until pale and creamy. Mix in the plain flour, baking powder and salt until you can no longer see the flour. Finally, stir in the coconut milk.

Bake and cool the cupcakes:
Divide the batter between the cases until they're 3/4 full. Bake the cupcakes at 180C for 18-20 minutes until risen and golden. Let the cupcakes cool on a wire rack for 10 minutes.

Prepare the coffee condensed milk:
In a small bowl, whisk together the coffee granules, hot tap water and condensed milk.

Soak and stuff the cupcakes:
Cut out a circle in the middle of each cupcake and take out the middle. Prick the cupcake all over with a fork or toothpick. Brush or dunk the cupcake into the coffee condensed milk. Spoon a little Nutella into the middle. Dunk the lid into the coffee too and press over the Nutella in the middle. Repeat with the rest of the cupcakes before chilling in the fridge for 20 minutes.

Prepare the mascarpone whipped cream:
Whisk the coconut cream, mascarpone cheese and double cream until you get stiff peaks. Add in the icing sugar and vanilla essence. Whisk until well combined.

Finish the cupcakes:
Pipe or spread the mascarpone whipped cream over the chilled cupcakes. Dust the tops with cocoa powder. Serve!

Recipe Notes

  • What is coconut cream? Open a can of cold coconut milk and spoon out the solid coconut on top. That is your coconut cream.

Keep me in your duas please, and enjoy your cupcakes!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

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