A couple of weeks ago, the New York Times had an article about how Chef Chole and her vegan cupcakes beat out the competition on Cupcake Wars. I must admit, I love my Vegan Cupcakes Take Over the World book - the recipes are delicious and no one eats them and says "are these vegan?" Personally, I think that vegan cupcakes tend to be a lot more moist and flavorful.
At any rate, I decided to give one of Chef Chloe's recipes a whirl. She posted her winning recipe, raspberry tiramisu cupcakes, on her blog. I was pretty excited about it, until the cake part came out dense like rocks. I'm really not too sure what happened. I threw them out and made the cake from Martha Stewart's tiramisu cupcakes (online here). That cake comes out nice and spongy, perfect for drizzling the amaretto-espresso soaking syrup.
The recipe is a lot of work, but I would definitely recommend checking it out here. I topped them with some homemade chocolate hearts. I don't drink coffee, so I didn't think that the cupcakes tasted great, but they were a huge hit with everyone else that ate them :)