Tiramisu Cupcakes

• 1 recipe Vanilla Cake batter (page 115)
• 1 recipe Cream Cheese Icing (page 144)
• 1/2 cup brewed espresso
• 2 tablespoons ground cinnamon

1. Preheat the oven to 350 F. Line a cupcake pan with paper wrappers.
2. Using a standard-size ice cream scoop or a 1/4 cup measure, scoop the Vanilla Cake batter into the prepared pan.
3. Bake for 20 to 22 minutes, rotating the pan once halfway through, until the edges of the cupcakes are golden brown and the centers of the cupcakes spring back to the touch.
4. Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
5. Repeat this process to bake the remaining batter, as necessary.
6. While the cupcakes are baking and cooling, prepare the Cream Cheese Icing, if you have not already done so.
7. Set it aside.
8. Once the cupcakes are at room temperature, dip a pastry brush into the espresso and brush the coffee over the tops of the cupcakes.
9. Fit a pastry bag with a large star tip and fill it with Cream Cheese Icing.
10. Pipe rosettes on top of each cupcake (see Filling a Pastry Bag and Piping, page 11).
11. Repeat until all the cupcakes have been iced.
12. Sprinkle the cinnamon on the top of each cupcake.
13. Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 2 days.
14. Bring them to room temperature before serving.
15. For a seasonal favorite, use this same technique to create eggnog cupcakes: Brush the tops of vanilla cupcakes with dark rum and then ice with the Sassy Cinnamon variation on the Vanilla Icing, page 136.

recipe vanilla, cream cheese, espresso, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/tiramisu-cupcakes-388144 (may not work)