Creme de Cacao

Creme de Cacao Cupcakes

Inspiration: Creme de Cacao liquer and Tiramisu

It is spring break for our family! Normally, we seem go full throttle all week, but are able to squeeze in a baking project on the weekend. I'm so excited because this week, I've already had the chance to try a few new recipes off Pinterest and have plans to attempt a few more before the week's end.

Meanwhile, I recently came across a bottle of a product called Creme de Cacao in the local Sprouts grocer here in Austin. Most people search the liquers for drinking purposes, but my thoughts tend to turn to baked goods when I see an interesting flavored liquer. My husband is the one who thought it might taste best soaked as opposed to baked, so I adapted a basic tiramisu recipe for my first attempt. To see the original recipe, go here Tiramisu Recipe. My adapted version is below.

First, I made the base cupcake and portioned it into 12 cupcake liners as seen here.

After they were baked, I poked them with holes with a fork and brushed on the Creme de Cacao.

I started with 3/4 of a cup, but I think next time I'd let it sit awhile and then add another 1/2 cup all over.

Finally, I mixed up the icing, swirled it on top, and sprinkled them with mini chocolate chips. The icing was a bit fluffy, so it didn't pipe as easily as my normal icings, but the taste was nice and light.

Cake batter:

10 Tbsp unsalted butter, softened
1 cup sugar
3 eggs, plus one egg yolk
1 1/2 tsp vanilla
2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, plus the egg yolk. Mix well after each addition. Sift together the dry ingredients and add alternately with the buttermilk, starting and ending with the dry. Scoop into 12 cupcake liners. Bake 20 minutes at 350 degrees.

Poke holes in the warm cupcakes and brush with 3/4 cup of the Creme de Cacao.
For the icing:

1 cup heavy whipping cream
8 oz mascarpone cheese
1/2 cup confectioners' sugar
1 1/2 tsp vanilla
1 Tbsp Creme de Cacao
1/2 cup mini chocolate chips

Using the whip attachment of the mixer, whip the heavy whipping cream until soft peaks form. Transfer to a separate bowl. Add the remaining ingredients to a clean bowl and beat until fluffy. Add the whipped cream back into the mascarpone mixture and beat until well incorporated.

Ice the cupcakes and then sprinkle with the mini chocolate chips.

One thing to note: I like to swirl the icing on top of the cupcakes and I had EXACTLY enough for these cupcakes. If you like more icing, adjust the recipe accordingly.

This is a denser cupcake (I assume to handle all the soaking). My husband said he'd prefer a lighter base if we try them again. Happy baking!