We have two little boys so our date nights have devolved (or perhaps evolved – jury’s out) into putting the kids in bed, then watching a movie in our sweatpants with some fresh-from-the-oven cookies. This usually works flawlessly unless the Saurus suddenly appears in the doorway:
Saurus: Hey! What your eating?
Husband: They’re green and icky.
Me, to Husband: Hush. You have to make it believable.
Me, to Saurus: They’re super healthy but taste weird. You don’t want any. I only eat them because I have to.
Saurus: But I saw them. They were brown.
Husband: Yes. Green and brown.
Me, to Husband: You’ve ruined this. It’s going downhill fast.
Saurus: And they had little brown things on it. Like chocolate. Aha! There was chocolate on those cookies your hiding, Dad.
Me: Told you.
Husband is dying laughing.
Saurus: Hey! Shhhhhh! Your going to wake up my brother! You guys keep it down in here with your cookies.
If you’re the kind of person who likes to keep it down, I absolutely do not recommend these cupcakes. They’re not for you. They’re only for the kind of person who likes ridiculous and over-the-top delicious in every aspect. Starting with Terrapin’s Tiramisu-Hoo, which is definitely not for the bland-paletted. This is seriously like liquid tiramisu. I don’t know how they did it but it’s amazing. One sip, and I knew I had to make it into a cupcake. A beeramisu cupcake: vanilla cake, soaked with espresso and Tiramisu-Hoo and topped with silky mascarpone frosting and dusted with cocoa powder. Um, yes. No, I will not keep in down over here with my cupcakes.
- 1 C pure cane white sugar
- 1/2 C salted butter, room temperature
- 2 tsp vanilla bean paste
- 2 eggs, room temperature
- 1 C buttermilk
- 2 C flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp espresso
- 4 Tbsp water
- 5 Tbsp Tiramisu-Hoo beer (or other sweet, dark beer)
- 2 tsp cocoa powder
- 8oz Mascarpone, room temperature
- 1/4 C butter, room temperature
- 2 1/2 C powdered sugar
- 4 Tbsp Tiramisu-Hoo beer
- up to 1/4 C heavy cream, chilled
- Preheat oven to 350F
- Beat sugar and butter together until fluffy. Add in vanilla bean paste.
- Beat in eggs one at a time until well-combined.
- Alternate adding buttermilk with dry ingredients, mixing gently just until all ingredients are incorporated.
- Bake at 350F for 15ish minutes or until toothpick inserted in center comes out clean. Move to wire rack to cool.
- Whisk together espresso, water, and beer.
- If your espresso isn't warm, pop it in the microwave for a few seconds (like, 5) to warm it slightly, then whisk in the cocoa powder until dissolved.
- Poke several holes in the top of cupcakes with a fork and brush the espresso soak over the tops. Keep adding layers of the espresso soak until it's all gone - don't just brush each one once or you won't get enough of the flavor.
- Beat mascarpone and butter together until creamy.
- Gradually sift in powdered sugar and beat well.
- Stir in beer.
- Assess consistency and if needed, add heavy cream one Tbsp at a time, beating on high after each, until desired consistency is reached.
- Pipe onto cooled cupcakes and dust the tops with cocoa.