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Dairy
Easy
45 Minutes
Diets 
When Chanie asked me to come up with some dairy recipes, my favorite indulgence immediately came to mind. The problem is, I’ve already written my fair share of tiramisu cakes throughout the years. So I thought about how to change this one up a bit, but still keep it true to its core, and this decadent, versatile, and totally awesome mini muffin/cake was born. Yields 18 bites. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
4 eggs
1 cup sugar
1 and 1/4 cups cake flour
3/4 teaspoon Haddar Baking Powder
1/2 teaspoon Haddar Kosher Salt
1 teaspoon Gefen Vanilla Extract
4 tablespoons butter, melted
1/4 cup milk
1 tablespoon coffee granules
2 tablespoons sugar
1/2 cup hot water
2 tablespoons Walders Scotch and Coffee Liqueur or other coffee liqueur
1 cup Devash Heavy Cream
1/2 cup confectioners’ sugar
8 ounces (225 grams) whipped cream cheese
Gefen Cocoa Powder, for dusting
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line 18 mini muffin cups.
Beat eggs and sugar on high speed until light in color.
Add the remaining ingredients and mix until incorporated.
Pour batter into lined mini muffin tins. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, mix the coffee syrup ingredients together.
Spoon onto the warm cupcakes, one to two teaspoons at a time, until the syrup is finished. It’s okay if some drips over the sides.
Let the cupcakes sit on a rack to dry for about 10 minutes or so.
Beat the heavy cream until fluffy and stiff, adding sugar while it’s beating. Add the cream cheese and fold in until smooth.
When ready to serve, add a dollop of cream to the top of a cupcake, and dust with cocoa.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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