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Tiramisu Cupcakes Recipe

These tiramisu cupcakes bring the classic Italian dessert to a fun and portable form. With layers of espresso-soaked cupcake, mascarpone frosting, and a dusting of cocoa powder, these cupcakes embody the rich, creamy flavor of tiramisu in every bite. Perfect for any occasion, these cupcakes combine all the elements of a traditional tiramisu but in a delightful cupcake format.

Equipment

  • Cupcake liners
  • Muffin tin
  • Mixing bowls
  • Electric mixer or whisk
  • Piping bag
  • Sifter (for cocoa powder)
  • Toothpick (for checking doneness)

Ingredients

  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup brewed espresso or strong coffee
  • 2 tablespoons coffee liqueur optional
  • Mascarpone Frosting:
  • 8 oz mascarpone cheese softened
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee liqueur optional
  • Topping:
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings optional

Instructions

  • Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until incorporated.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Coffee Soak:
  • In a small bowl, combine the brewed espresso (or strong coffee) with the coffee liqueur (if using).
  • Once the cupcakes have cooled, use a toothpick to poke holes in the top of each cupcake.
  • Gently drizzle or spoon the coffee mixture over the cupcakes, letting it soak in. Be careful not to over-saturate the cupcakes.
  • Make the Mascarpone Frosting:
  • In a medium bowl, beat the mascarpone cheese and heavy cream until smooth and well combined.
  • Add the powdered sugar, vanilla extract, and coffee liqueur (if using). Beat until light and fluffy, about 3-4 minutes.
  • Assemble the Cupcakes:
  • Transfer the mascarpone frosting to a piping bag and pipe the frosting onto the cooled, soaked cupcakes.
  • Use a sifter to dust each cupcake with a thin layer of unsweetened cocoa powder.
  • Optionally, garnish with dark chocolate shavings for an extra touch of indulgence.