Tiramisu cupcakes (main picture)

View the full article on guardian.co.uk

Step 1
Line your cupcake tins with paper cases.

Step 2
Whisk all the dry ingredients together in a large bowl, and make a well in the centre.

Step 3
Add the eggs, egg yolk, buttermilk, oil and vanilla and whisk together well.

Step 4
Finally add the warm water and espresso and whisk until smooth.

Step 5
Preheat the oven to 170C/335F/gas mark 3½.

Step 6
Divide the mix between 30 cupcakes.

Step 7
I use a quick-release ice-cream scoop.

Step 8
Bake for 20 minutes or until the centres spring back to the touch.

Step 9
Let these cool completely before filling.

Step 10
For the mascarpone filling, whisk all the ingredients together until fluffy, being careful not to overmix.

Step 11
Put in a piping bag and keep in the fridge until ready to use.

Step 12
Now make the buttercream.

Step 13
Make the espresso and then set aside to cool.

Step 14
Put the egg whites and sugar in a heatproof bowl.

Step 15
Place this over a pot of simmering water and whisk continuously until frothy and all the sugar is dissolved.

Step 16
Remove from the heat and, using an electric whisk, beat to a thick meringue until completely cooled.

Step 17
Whisk in the softened butter.

Step 18
Add the melted chocolate and espresso and whisk.

Step 19
Put in another a piping bag with a star tip.

Step 20
To assemble, use a small knife to pierce the tops of the cupcakes.

Step 21
Push the tip of the mascarpone filling piping bag into the top of each cupcake and fill.

Step 22
They will take about 2 tbsp of filling before the cakes crack.

Step 23
You will get the hang of the filling after you do a couple of them.

Step 24
Ice the tops with the mocha icing and top with sprinkles.

Step 25
Serve immediately or keep at a cool room temperature until ready to serve.