Tiramisu Gingerbread Cupcake Recipe

Tiramisu Gingerbread Cupcake Recipe is a perfect cupcake for the summer parties. During my catering days, this was one of the first cupcakes that I had created and most definitely there were always repeat orders of the delicious gingerbread cupcake The addition of Baileys Irish Cream whisked with the Mascarpone Cheese gave a Tiramisu touch to this cake and a wonderful after taste that would make you feel wanting for more.  Whole Eggs, Oil, Brown Sugar (Demerara Sugar), Curd (Dahi / Yogurt), Honey, Whole Wheat Flour, Cocoa Powder, Cinnamon Powder (Dalchini), Dry ginger powder, Baking powder, Salt, Mascarpone Cheese, Icing Sugar, Baileys Irish Cream   Wet Ingredients 2 Whole Eggs , or Flaxmeal Egg Replacer 1/2 cup Oil 3/4 cup Brown Sugar (Demerara Sugar) 1/2 cup Curd (Dahi / Yogurt) , 1/2 cup yogurt  1/4 cup Honey Dry Ingredients 1-1/2 cups Whole Wheat Flour 1/4 cup Cocoa Powder 1/2 teaspoon Cinnamon Powder (Dalchini) 1 teaspoon Dry ginger powder 1-1/2 teaspoons Baking powder 1/4 teaspoon Salt Ingredients for Tiramisu Frosting 250 grams Mascarpone Cheese , chilled 1/2 cup Icing Sugar 1/4 cup Baileys Irish Cream     20   60     To begin making the Tiramisu Cupcake Recipe, preheat the oven to 180 C. Line a regular-size cupcake pan with 12 to 18 cupcake liners. This depends on the size of your regular cupcake pan.Sift the dry ingredients – whole wheat flour, cocoa powder, cinnamon powder, ginger powder, baking powder, salt and keep aside. In a large bowl or the bowl of the stand mixer with a paddle attachment, beat together all the wet ingredients – eggs or Flaxmeal Egg Replacer, vegetable oil, brown sugar, yogurt, and honey until light and fluffy. Gradually add in the sifted dry ingredient mixture and beat until well combined.Continue to beat in all the ingredients until the cake batter looks fluffy and well combined with the ingredients.Spoon the cake batter into the cupcake liners until its 3/4th full. Don’t fill it right upto the top as you need to give it enough space to rise.Place the gingerbread tiramisu cupcakes into the oven and bake for about 10 to 15 minutes until the cake is baked through – when you insert a tester like a knife or a tooth pick, it will come out clean.Remove from the oven and allow the cupcake to cool. I like to refrigerate my cupcakes for about 2 to 3 hours in an airtight container. This helps the frosting spread and stand evenly on the cupcake.Once the cake is chilled, spoon a dollop of frosting over the cupcake and with the back of a spoon give it a swirl. You can optionally sprinkle some cocoa, brown sugar or even sparkles to give this cupcake a pretty look.Chill the Tiramisu Gingerbread Cupcakes  and serve these as a dessert cupcake for your parties.