Tiramisu Butterfly Cupcakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. 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.
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.
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.