Tiramisu Cupcakes (Liquid Eggs)

In a standing mixer fitted with a paddle attachment, combine mascarpone cheese and egg yolks; mix on medium speed until the ribbon stage.
Melt the chocolate over a double boiler, set aside to cool slightly.
Gently, fold the melted chocolate into the cheese-yolk mixture.
In a medium bowl, hydrate the gelatin with the water; set aside to bloom.
In a small saucepot, combine the coffee extract, espresso and coffee-flavored liqueur; heat to 180° F.
Stir the warmed espresso mixture into the gelatin until the gelatin is dissolved.
Gently fold the gelatin mixture into mascarpone mixture; set aside.
In the bowl of standing mixer, combine the egg whites and sugar. Set the bowl over a double boiler and cook, whisking constantly, until the mixture reaches 110° F.
Remove the bowl from the double boiler and place in a standing mixer fitted with a whisk attachment; whisk on high speed until stiff peaks form.
Fold the meringue into yolk cheese mixture
In the same mixer bowl that the meringue was prepared in, whip the heavy cream on high speed to a soft peak, then gently fold into the meringue mixture.
Sift the cocoa powder and cinnamon into the mixture and fold to combine.
Cover and chill overnight.

Line a muffin pan with cupcake liners and set aside.
In a large bowl, combine sugar, salt, baking powder and cake flour.
In a medium bowl, combine milk, whole egg, egg yolk, vanilla and butter part 1.
Add the melted butter part 2 and ½ of the liquid mixture to the dry ingredients and mix for four minutes.
Scrape the sides of bowl and add the remaining wet ingredients. Continue mixing for an additional four minutes.
Scale 3 oz. (85 grams) of batter into each cupcake liner.
Bake at 475° F until golden brown and a toothpick inserted comes out clean (bake time dependent on batch size).
Cool completely on wire racks before moving to the assembly.

In the bowl of standing mixer, combine the egg whites and sugar. Set the bowl over a double boiler and cook, whisking constantly, until the mixture reaches 110° F.
Remove the bowl from the double boiler and place in a standing mixer fitted with a whisk attachment; whisk on high speed until stiff peaks form.
Gradually add the shortening and softened butter to the meringue while the mixer is running; continue whipping on high for 10 to 15 minutes.
Melt the chocolate over a double boiler; remove from the heat and add the coffee-flavored liqueur and espresso.
Gently fold the chocolate mixture into the butter cream until combined.
Sift the powdered sugar into the butter cream before piping for assembly.

Using a small knife or circle cutter (about size of a quarter in diameter), take the center out of each cupcake to create a cavity. The cavity should continue two-thirds of the way through the center of cake.
Fill the center cavity with a 1-ounce scoop of mousse. This layer should fill the cavity.
Pipe approximately 2 ounces of the buttercream onto the cupcake. Be sure to cover the cavity filled with mousse. Keep refrigerated until ready to serve.

Ingredients and Directions