TIRAMISU CUPCAKES
These Tiramisu Cupcakes combine the rich flavors of espresso and mascarpone in a light, moist cake. Topped with creamy mascarpone frosting and dusted with cocoa powder, they’re a handheld twist on the classic Italian dessert.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk
- ¼ cup brewed espresso or strong coffee cooled
For the Coffee Soak:
- ¼ cup brewed espresso or strong coffee
- 1 tablespoon coffee liqueur optional
For the Mascarpone Frosting:
- 8 oz mascarpone cheese chilled
- ½ cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Make the Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Stir in espresso.
Bake the Cupcakes:
- Divide batter evenly among the liners. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
Prepare the Coffee Soak:
- Mix brewed espresso and coffee liqueur (if using). Once cupcakes are cool, poke holes in each and brush with the soak.
Make the Frosting:
- In a chilled bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until fluffy and thick—don’t overmix.
Frost and Finish:
- Pipe or spread frosting on cupcakes. Dust with cocoa powder just before serving.
Notes
- Make Ahead:
Cupcakes and frosting can be made a day ahead. Store cupcakes at room temperature and refrigerate frosting. - Variations:
Add a dusting of grated chocolate or a chocolate-covered espresso bean on top for decoration. - Serving Suggestions:
Perfect for special events, coffee-themed parties, or as a dessert for Italian dinners. - Allergy-Friendly Options:
Use plant-based cream and mascarpone substitutes for a dairy-free version. - Storage Tips:
Store in the refrigerator for up to 3 days. Best served at room temperature.