The first time I made these tiramisu cupcakes I didn’t get to eat them. I made them for an ex for Valentine’s Day but that night I came down with the flu and the next day he broke up with me. Clearly I wasn’t eating anything that week. I was upset about a lot of important things for a while, but I also kept thinking about these cupcakes that I sadly ended up just throwing away. I just wanted to try one and not feel sick. Ok, let’s not dwell.
So it’s been over two years and it was time to make the tiramisu cupcakes again. When you can’t stop thinking about a recipe (or a pair of shoes), go on, just make it (buy them!). I decided to bake these for an Oscars party with a bunch of girlfriends. Choosing the silver liners instead of dreaming up an actual silver-lined dessert was a bit of a cop-out, I know. But I didn’t care. Because I’ve been wanting to eat these cupcakes for two years now. And who else would I want to share them with than some of my best girlfriends, who I’m confident won’t dump me the next day and who are my silver lining.
I won’t get all sappy here. Let’s just get the good stuff. Fluffy, sweet mascarpone frosting. Cake soaked in a rich marsala-coffee syrup. So light and wonderful that you won’t realize you just ate three of them. Award-night-worthy.
The tiramisu cupcake recipe is from Martha Stewart and honestly I wouldn’t change a thing about them. I’m definitely going to experiment to see what else I can make with this mascarpone frosting – seriously, it took all my willpower to not just eat it out of the bowl with a spoon. Have any suggestions?