Tiramisu Butterfly Cupcakes

• 9 tbsp butter, at room temperature
• 3/4 cup sugar
• 2 None large eggs at room temperature
• 2 cup self-rising flour
• 1/4 cup Dutch cocoa powder, plus extra for dusting
• 2/3 cup low-fat milk
• 1/2 cup whipping cream
• 5 oz mascarpone cheese, at room temperature
• 2 tbsp powdered sugar
• 3 tsp instant coffee powder, dissolved in 1 tbsp boiling water, cooled
• 12 None chocolate-coated coffee beans

1. Preheat oven to 400u0b0F. Line a 12-cup muffin pan with paper liners. For the batter, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Transfer mixture to a large bowl. Sift in flour and cocoa powder and stir in milk until just combined. Spoon into prepared pan. Bake 15 mins, until a skewer inserted in the center comes out clean. Remove from oven. Transfer to a wire rack to cool completely.
2. Meanwhile, for the mascarpone mixture, beat cream, mascarpone and powdered sugar in a large bowl until soft peaks form. Stir in coffee. Set aside 1/4 cup of the mixture.
3. Using a small sharp knife, cut a shallow cone-shaped piece, about 3/4 inch deep, out of the top of each cupcake, leaving a 1/3 inch border. Cut each cone in half down the middle. Spoon mascarpone mixture into hole. Top each cupcake with the 2 cake pieces, 1 tsp reserved mascarpone mixture and 1 coffee bean in the middle. Dust with extra cocoa powder to serve.

butter, sugar, eggs, flour, dutch cocoa, lowfat milk, whipping cream, mascarpone cheese, powdered sugar, coffee powder, chocolate

Taken from recipes-plus.com/api/v2.0/recipes/26830 (may not work)