Credits: recipe and photo by Luisa Orizio of Giallo Zafferano


For the muffins
250g of flour 00
150g of sugar
100ml of milk
50g of butter
50ml of coffee
2 eggs
Half a sachet of baking powder for cakes  

For the decoration
300g of mascarpone cheese
90g of sugar
3 eggs
Bitter cocoa powder  


For the muffins 
Melt the butter and let it cool.
Make coffee and let it cool.
Put the eggs in a bowl with the sugar and beat with a hand whisk for a few minutes. Add the melted butter, the milk at room temperature and the cooled coffee and mix.
Gradually add all of the sifted flour and baking powder and mix with a hand whisk so that no lumps form.
Put the mixture into the muffin cases until it is about one finger from the top.
Bake the coffee muffins in a preheated ventilated oven at 180° for about 30 minutes.
Remove the coffee muffins from the oven and allow them to cool completely.   
For the decoration 
Separate the yolks from the egg whites.
Beat the egg whites until stiff with an electric whisk.
Place the egg yolks and sugar in a bowl and beat with an electric whisk for 10 minutes until frothy and whitish.
Add the mascarpone to the yolks and sugar and mix with a spoon until perfectly blended.
Lastly, add the egg whites, beaten until stiff, with gentle movements from the bottom to the top.
When all the cream is completely blended, put it into a piping bag with a decorated tip and decorate the top of the muffins.
Dust all the tiramisù cupcakes with bitter cocoa and, if desired, decorate with coffee beans.