Tiramisu Cupcakes - Tested till perfect

 Ingredients

Espresso Syrup

• 1/2 cup hot espresso
• 2 tablespoons raw sugar
• 1 tablespoon rum

Cupcakes

• 6 eggs, room temperature
• 1 cup fine raw sugar or organic sugar
• 1 tablespoon rum
• 1 cup all-purpose flour
• 1/4 teaspoon sea salt
• 1/3 cup unsalted butter, melted

Icing

• 2 cups marscarpone, room temperature
• 3/4 cup icing sugar

Garnish

• 2 ounces dark chocolate, shaved

Directions

Espresso Syrup

1. Making espresso syrup: Into a bowl, pour hot espresso, sugar, and rum. Stir until dissolved.

Cupcakes

1. Making the cupcake batter: In a large bowl, using a stand mixer with whisk attachment, beat eggs with sugar and rum until thick and pale (about 8 minutes) and triples in volume. In another large bowl, sift together flour and salt, using a wire-mesh sieve. Fold 1/3 of flour mixture into egg mixture delicately. Repeat two more times, until all flour is incorporated into egg mixture. Delicately fold in melted butter.
2. Preheat oven to 350°F.
3. Making the cupcakes: Divide batter equally among 12 lined and buttered muffin cups. Bake on center rack for 15-20 minutes, until cupcakes are slightly golden around the edges and a toothpick comes out clean. Let cool on a rack for 10 minutes.
4. Brush each cooled cupcake generously with the remaining espresso syrup. Using pastry bag of butter knife, ice each with 1/4 cup icing. Garnish each with dark chocolate shavings.
5. Refrigerate for 1 hour, or enjoy right away.

Icing

1. Making the icing: In a medium bowl combine room temperature mascarpone, icing sugar, and 3 tablespoons of espresso syrup. Beat with hand mixer until smooth. Set aside.

Garnish