Description
These Tiramisu Cupcakes are a mini version of the classic Italian dessert, combining the flavors of coffee-soaked cake, mascarpone cream, and cocoa powder for a truly delightful treat. Perfect for coffee lovers, these cupcakes offer all the creamy, rich flavors of tiramisu in a convenient, single-serving form!
Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup strong brewed coffee, cooled
- ¼ cup whole milk
For the mascarpone frosting:
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (for dusting)
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and milk, starting and ending with the dry ingredients. Mix until just combined.
- Bake the cupcakes: Divide the batter evenly between the 12 muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the mascarpone frosting: In a medium bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the cupcakes: Once the cupcakes have cooled, use a small spoon or melon baller to remove a small portion from the center of each cupcake. Fill the hole with a spoonful of the mascarpone frosting.
- Top the cupcakes: Pipe or spoon the remaining frosting over the top of each cupcake. Dust with cocoa powder for the signature tiramisu look.
- Chill: Refrigerate the cupcakes for at least 2 hours to let the flavors meld and the frosting firm up.
Notes
- For an extra coffee flavor, you can brush the cooled cupcakes with a bit of coffee syrup or espresso before adding the frosting.
- If you don’t have mascarpone, you can substitute with cream cheese, but it won’t have the same rich, delicate flavor.
- These cupcakes can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes | Chill Time: 2 hours
Nutrition
- Calories: 220
- Fat: 12 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g