Tiramisu Cupcakes

• Unsalted butter (softened, room temperature), 6 tablespoons, 85g
• Granulated sugar, ¾ cup, 150g
• Vanilla extract, 2 teaspoons, 10g
• Sour cream, 6 tablespoons, 90g
• Egg whites, 3 large, ~90g
• All-purpose flour, 1¼ cups, 150g
• Baking powder, 2 teaspoons, 8g
• Milk, 8 tablespoons, 120g

• Egg yolks, 2 large, ~36g
• Granulated sugar, 6 tablespoons, 75g
• Mascarpone cheese, ½ cup, 120g
• Heavy whipping cream, ½ cup, 120g
• Brewed espresso, 2½ tablespoons, 37g
• Instant espresso granules, 1 tablespoon, 6g
• Kahlua, ¼ cup, 60g

In a large bowl, combine the butter, sugar, vanilla, sour cream, and egg whites. Mix until well incorporated.

Add the flour and baking powder and mix until smooth. Stir in the milk until just combined.

Line a cupcake pan and portion out 6 oz of batter per cup to make 12 cupcakes.

Bake at 350°F (175°C) for 17–20 minutes or until edges are golden and a toothpick comes out clean. Cool for 30 minutes.

For the filling/frosting, place a glass bowl over a pot of simmering water and whisk together the egg yolks and sugar until the sugar dissolves.

Remove from heat and add mascarpone, heavy cream, espresso, instant espresso granules, and Kahlua. Mix using a hand mixer for 5–6 minutes until fluffy.

Once cupcakes are cooled, use a piping tip to core the centers. Fill with the tiramisu mixture and spread a layer on top of each cupcake.

Sprinkle instant espresso granules over the top for garnish. Let set for 1 hour before serving.