Tiramisu Cupcakes Recipe

Introduction

Tiramisu cupcakes are a delightful fusion of the classic Italian tiramisu and a soft, moist cupcake. These cupcakes feature a light and fluffy vanilla cake, soaked in espresso, filled with a luscious mascarpone cream, and topped with a rich cocoa dusting. Perfect for coffee lovers, these treats provide all the flavors of traditional tiramisu in a convenient handheld form. Whether you’re making them for a party, a special occasion, or just to satisfy a sweet craving, these cupcakes are sure to impress.

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup (120ml) whole milk
• ¼ cup (60ml) strong brewed espresso (cooled)

For the Coffee Soak:

• ½ cup (120ml) strong brewed espresso
• 2 tbsp coffee liqueur or vanilla extract (optional)
• 2 tbsp granulated sugar

For the Mascarpone Frosting:

• 8 oz (225g) mascarpone cheese, softened
• 1 cup (240ml) heavy whipping cream
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract

For Garnishing:

• 2 tbsp unsweetened cocoa powder
• Dark chocolate shavings or chocolate curls (optional)
• Ladyfinger crumbs (optional)

Preparation

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk and espresso, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Coffee Soak

1. In a small bowl, whisk together the brewed espresso, sugar, and coffee liqueur (if using) until the sugar is dissolved.
2. Using a fork or toothpick, poke small holes into the tops of the cooled cupcakes.
3. Spoon about 1 teaspoon of the coffee soak over each cupcake, allowing it to absorb. Repeat for a deeper coffee flavor.

Step 3: Prepare the Mascarpone Frosting

1. In a large mixing bowl, beat the mascarpone cheese with vanilla extract until smooth.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the frosting.

Step 4: Frost the Cupcakes

1. Transfer the mascarpone frosting into a piping bag fitted with a round or star tip.
2. Pipe a generous swirl of frosting onto each cupcake.

Step 5: Garnish and Serve

1. Lightly dust the tops of the cupcakes with unsweetened cocoa powder using a fine-mesh sieve.
2. Garnish with chocolate shavings or ladyfinger crumbs for an extra touch of elegance.
3. Serve immediately or refrigerate until ready to serve.

Variations

• Chocolate Tiramisu Cupcakes: Replace ¼ cup of the flour with unsweetened cocoa powder for a deeper chocolate flavor.
• Alcohol-Free Option: Substitute coffee liqueur with vanilla extract or simply omit it.
• Caramel Tiramisu Cupcakes: Drizzle caramel sauce over the frosting before serving.
• Mocha Tiramisu Cupcakes: Add 1 tablespoon of instant coffee granules to the cupcake batter for a stronger coffee flavor.
• Mini Tiramisu Cupcakes: Use a mini cupcake tin and adjust the baking time to 10-12 minutes.

Cooking Notes

• Do not overmix the cupcake batter; this ensures a soft and fluffy texture.
• Make sure the espresso soak is cooled before applying it to the cupcakes.
• Mascarpone cheese should be at room temperature before mixing to prevent lumps in the frosting.
• Frosting should be used immediately or kept refrigerated, as mascarpone is sensitive to temperature changes.

Serving Suggestions

• Pair with a cup of espresso or cappuccino for a true Italian dessert experience.
• Serve with a scoop of vanilla or coffee ice cream for a decadent treat.
• Add a dusting of cinnamon for extra warmth and spice.
• Arrange on a dessert platter with ladyfingers for an elegant tiramisu-themed display.

Tips

• For extra moisture, brush the coffee soak twice, allowing it to absorb between applications.
• Use high-quality mascarpone for the best texture and flavor.
• If you don’t have a piping bag, use a plastic zip-top bag with the corner snipped off.
• Store cupcakes in the refrigerator for up to 3 days, but let them sit at room temperature for 15 minutes before serving.
• Freeze unfrosted cupcakes for up to a month; thaw before adding the coffee soak and frosting.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Nutritional Information (Per Cupcake)

• Calories: 280
• Protein: 4g
• Sodium: 150mg
• Carbohydrates: 30g
• Sugar: 18g
• Fat: 15g

FAQs

Q: Can I use cream cheese instead of mascarpone?

A: Yes, but it will alter the flavor. Mascarpone is smoother and richer, while cream cheese is tangier. If substituting, mix with a bit of heavy cream for a softer texture.

Q: How do I make these cupcakes ahead of time?

A: You can bake the cupcakes a day in advance and store them in an airtight container. The frosting can also be made ahead but should be refrigerated and whipped before use.

Q: Can I use instant coffee instead of brewed espresso?

A: Yes, dissolve 1-2 teaspoons of instant coffee in ½ cup of hot water as a substitute.

Q: What if my frosting is too soft?

A: If your mascarpone frosting is too soft, refrigerate it for 15 minutes before piping. Also, make sure the heavy cream is whipped to stiff peaks before folding it in.

Q: Can I make these cupcakes gluten-free?

A: Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free.

Conclusion

Tiramisu cupcakes are a perfect way to enjoy the flavors of the beloved Italian dessert in an easy-to-eat form. With their soft vanilla cake, rich coffee soak, and creamy mascarpone frosting, they deliver an indulgent treat that coffee and dessert lovers will adore. Whether you’re making these for a special occasion or a weekend indulgence, they are guaranteed to impress. Try out different variations to suit your taste, and enjoy every bite of these delightful tiramisu cupcakes!

Tiramisu Cupcakes Recipe

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• Author: Diana Carrozza
• Total Time: 40 minutes
• Yield: Makes 12 cupcakes 1x

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Description

Tiramisu cupcakes are a delightful fusion of the classic Italian tiramisu and a soft, moist cupcake. These cupcakes feature a light and fluffy vanilla cake, soaked in espresso, filled with a luscious mascarpone cream, and topped with a rich cocoa dusting. Perfect for coffee lovers, these treats provide all the flavors of traditional tiramisu in a convenient handheld form. Whether you’re making them for a party, a special occasion, or just to satisfy a sweet craving, these cupcakes are sure to impress.

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Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup (120ml) whole milk
• ¼ cup (60ml) strong brewed espresso (cooled)

For the Coffee Soak:

• ½ cup (120ml) strong brewed espresso
• 2 tbsp coffee liqueur or vanilla extract (optional)
• 2 tbsp granulated sugar

For the Mascarpone Frosting:

• 8 oz (225g) mascarpone cheese, softened
• 1 cup (240ml) heavy whipping cream
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract

For Garnishing:

• 2 tbsp unsweetened cocoa powder
• Dark chocolate shavings or chocolate curls (optional)
• Ladyfinger crumbs (optional)

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Instructions

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk and espresso, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Coffee Soak

1. In a small bowl, whisk together the brewed espresso, sugar, and coffee liqueur (if using) until the sugar is dissolved.
2. Using a fork or toothpick, poke small holes into the tops of the cooled cupcakes.
3. Spoon about 1 teaspoon of the coffee soak over each cupcake, allowing it to absorb. Repeat for a deeper coffee flavor.

Step 3: Prepare the Mascarpone Frosting

1. In a large mixing bowl, beat the mascarpone cheese with vanilla extract until smooth.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the frosting.

Step 4: Frost the Cupcakes

1. Transfer the mascarpone frosting into a piping bag fitted with a round or star tip.
2. Pipe a generous swirl of frosting onto each cupcake.

Step 5: Garnish and Serve

1. Lightly dust the tops of the cupcakes with unsweetened cocoa powder using a fine-mesh sieve.
2. Garnish with chocolate shavings or ladyfinger crumbs for an extra touch of elegance.
3. Serve immediately or refrigerate until ready to serve.

Notes

1. Choosing the Right Coffee:
   • Use strong brewed espresso for the most authentic tiramisu flavor. A dark roast coffee will also work well.
   • If you don’t have an espresso machine, instant espresso powder dissolved in hot water is a great alternative.
2. Perfecting the Mascarpone Frosting:
   • Mascarpone is delicate—avoid overmixing to prevent it from becoming grainy.
   • Ensure your heavy cream is cold before whipping to achieve the perfect stiff peaks.
3. Cupcake Texture & Baking Tips:
   • Use room-temperature ingredients (butter, eggs, mascarpone) for a smoother batter and better consistency.
   • Do not overbake—check for doneness by inserting a toothpick. It should come out with a few crumbs but no wet batter.
4. Coffee Soak Absorption:
   • Apply the coffee soak while the cupcakes are still warm for better absorption.
   • Avoid over-soaking, as too much liquid can make the cupcakes soggy.
5. Storage Tips:
   • Refrigerate the cupcakes if not serving immediately. Mascarpone frosting is perishable.
   • Bring them to room temperature for 15 minutes before serving for the best texture.
   • Unfrosted cupcakes can be frozen for up to a month. Simply thaw, soak with espresso, and frost when ready.
6. Presentation Ideas:
   • Dust with cocoa powder just before serving to keep it fresh.
   • Garnish with chocolate curls or coffee beans for a professional finish.
7. Making Ahead for Events:
   • Bake the cupcakes and soak them a day ahead—store in an airtight container.
   • Make and refrigerate the frosting, then pipe it fresh before serving.
8. Dietary Adjustments:
   • To make these alcohol-free, skip the coffee liqueur and use pure vanilla extract instead.
   • For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend.

By following these notes, you’ll achieve perfectly moist, flavorful, and creamy tiramisu cupcakes every time! 🍰☕

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 cupcake
• Calories: 280 kcal
• Sugar: 18g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg