Tiramisu Cupcakes

• 9 tbsp butter, chopped, at room temperature
• 3/4 cup sugar
• 2 large eggs, separated
• 1 tsp Frangelico (hazelnut liqueur)
• 1/2 tsp vanilla extract
• 2 cups ground hazelnuts
• 1/2 cup self-raising flour, sifted
• 1/2 cup milk
• None None cocoa powder, to dust
• None None chocolate hearts, to garnish
• None None Coffee Cream Filling
• 1/2 cup cream, whipped
• 1/2 cup mascarpone
• 1 tsp instant coffee powder
• 1 tsp powdered sugar

1. Preheat oven to 350u0b0F. Line a 6-hole muffin pan with paper liners.
2. In a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in Frangelico and vanilla.
3. Combine ground hazelnuts and flour in a large bowl.
4. On low speed, alternately add flour mixture and milk to creamed mixture, beginning and ending with flour mixture.
5. In a small clean bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture.
6. Spoon evenly between paper cases until 2/3 full. Bake for 30-35 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
7. To make the filling, gently fold the whipped cream into mascarpone with the coffee powder and sugar.
8. Using a sharp pointed knife, cut a circle from top of each cake. Fill cavities with coffee cream. Dust with cocoa powder and top with a chocolate heart.

butter, sugar, eggs, frangelico, vanilla, ground hazelnuts, flour, milk, cocoa powder, chocolate hearts, coffee cream filling, cream, mascarpone, coffee powder, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/28631 (may not work)