Subscribe
Subscribe might be just the side dish you are searching for. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 214 calories. This recipe serves 12. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have vanillan extract, baking soda, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet.
Instructions
Fill the cupcake liners about two-thirds full with batter.
Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.To make the Espresso Soak: In a small bowl, whisk amaretto and espresso powder until espresso dissolves. Set aside.To make the Raspberry Sauce: In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down.
Let simmer on low for 5 minutes until the mixture becomes a pourable consistency.
Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary.
Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate.
Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy.To assemble the cupcakes: Using a spoon, cut out a small hole from the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hole of the cupcake, layer approximately 1 teaspoon of the Espresso Soak, 1 tablespoon of the Raspberry Sauce, 2 teaspoons ground chocolate, and piped frosting on top.
Garnish with a raspberry and mint leaf. Enjoy!