All information relates to molds that have a diameter of 6.5 cm at the top and 5.5 cm at the bottom and a height of 3.5 cm. If you use larger or smaller molds, you will get more or less pieces from my recipe accordingly
Preheat the oven to 180 degrees top and bottom heat. Line the muffin tin with molds.
Mix the butter, sugar and salt with the mixer for 3 minutes on the highest setting. Add eggs and keep stirring.
In a separate bowl, roughly mix the flour, vanilla sugar and baking powder with a spoon and stir into the butter and egg mixture spoonful. Stir everything in well, first on a low speed and then on a medium speed. Add milk and keep stirring.
Put half of the mixture in a new bowl and stir in the cocoa.
Pour the dough halves side by side into the paper cases and bake for about 30 minutes. The mass is relatively thick and can easily be poured into the molds with a spoon.
Every oven bakes differently. So keep an eye on your cupcakes, especially if this is your first time baking this recipe.
After the baking time, let the cupcakes cool down completely.
For the topping:
Mix 40 ml milk, egg yolk and cornstarch well with a fork in a cup.
Bring the rest of the milk to the boil with sugar, coffee and amaretto. As soon as it boils, add the cornstarch and egg yolk mixture, stirring constantly with a whisk. Cook until the cream thickens and has the consistency of a pudding. Then let it cool down and put it in the fridge (preferably overnight).
Mix the cold tirami pudding with the mixer on medium setting for about 10-20 seconds until creamy. Stir in the mascarpone, if necessary sweeten with icing sugar. Stir again for about 10 seconds on a medium setting.
Pour the topping into a skin-pass sack with an 18 or 16 mm star nozzle and dress in circular movements
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