I believe I don’t have to explain why tiramisu is consider adult treats but why cupcakes then? Well, I have to agree with Dorie that these chocolate cupcakes are so dense and rich that only grown ups will appreciate them.

Like I mentioned in the previous post, the tiramisu is for my friend whose birthday’s on Monday. I promised her a tiramisu cake some time back even though I have zero idea how to make one and forgot the promise totally till the new year when by then, her birthday’s approaching. So this weekend was practically spent experimenting tiramisu and finding the easiest recipe. After seeing so many recipes, I’ve finally settled on the Tiramisu Batik because it’s the easiest I can find and there’s no need for alcohol.

First attempt

Second attempt using a wine glass


Final result

Can you imagine the amount of tiramisu (fats) I’ve consumed over the weekends? I must say that I’m still not very please with the final result because the cream cheese mixture was not very well done. I keep having small lumps cream cheese no matter how I beat the mixtures. I can only hope for the best that my friend appreciates the thoughts instead of the taste.

I’ve also spent the afternoon making some chocolate cupcakes (Dorie Greenspan’s Baking: From My Home to Yours,page 215) with beaten chocolate ganache instead of the glaze recommended. These cupcakes are belated Christmas presents for the classmates tomorrow and I hope they’ll enjoy them.

Beaten Chocolate Ganache

230gm bittersweet chocolate, chopped into pieces
1 cup plus 2 tbsp whipping cream
4 tablespoon unsalted butter

1. Boil the whipping cream in a saucepan.
2. Pour the whipping cream over the chocolate (placed in a mixing bowl) and let stand for 30 seconds.
3. Using a hand whisk, stir the mixture in small circles then in bigger and bigger circles i.e. center to outwards.
4. When the mixture are evenly combined, add in the butter by tablespoon and stir till combined.
5. Place the chocolate ganache in the fridge till thicken*.
6. Using a mixer, beat the chocolate ganache till fluffy**.

*When I’m lazy to wait, I’ll leave the chocolate ganache in the fridge for about 10-15 minutes instead.
**I’m not very sure about the terms (fluffy) but it’s more like buttercream consistency.