Description
These Tiramisu Cupcakes combine the rich flavors of classic tiramisu in a convenient cupcake form. Moist espresso-soaked cupcakes are topped with a smooth mascarpone frosting, dusted with cocoa powder, and optionally garnished with chocolate shavings and lady fingers for a delightful Italian-inspired dessert treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups cake flour (or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
Soaking Mixture
- 1/4 cup brewed espresso
- 1/4 cup coffee liqueur (optional, substitute with more espresso if preferred)
Mascarpone Frosting
- 1/2 cup unsalted butter, room temperature
- 8 ounces mascarpone cheese, room temperature
- 4 cups powdered sugar
- 2 tablespoons coffee liqueur (substitute with brewed espresso if desired)
Garnish
- Cocoa powder, for dusting
- Chocolate shavings (optional)
- Lady fingers (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, espresso powder, and kosher salt to combine all the dry components uniformly.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter with light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Batter: Stir about half of the dry flour mixture into the wet mixture, then incorporate the milk, followed by the remainder of the flour mixture. Mix until fully combined; expect the batter to be thin.
- Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner so they are about halfway full for proper rising.
- Bake: Bake cupcakes in the preheated oven for 18-22 minutes or until a cake tester inserted into the center comes out clean.
- Cool and Soak: Remove cupcakes from the oven, cool on a wire rack. Mix brewed espresso and coffee liqueur for soaking. While cupcakes are warm, brush the tops with 1-2 teaspoons of espresso mixture to enhance tiramisu flavor and moisture without making them soggy.
- Prepare Mascarpone Frosting: Using a stand mixer with a paddle attachment, cream softened butter and mascarpone cheese until smooth. Gradually add powdered sugar and beat on slow until incorporated. Add coffee liqueur then beat on high speed for 2-3 minutes until light and fluffy.
- Frost Cupcakes: Once cupcakes are completely cooled, frost generously with mascarpone frosting.
- Garnish: Lightly dust the frosted cupcakes with cocoa powder, sprinkle chocolate shavings if desired, and garnish with lady fingers for an authentic tiramisu touch.
Notes
- If you prefer a non-alcoholic version, substitute coffee liqueur with additional brewed espresso in both soaking mixture and frosting.
- Ensure mascarpone and butter are at room temperature for smooth, lump-free frosting.
- Brush the espresso mixture lightly to avoid soggy cupcakes while still infusing rich coffee flavor.
- Use high-quality espresso powder and brewed coffee to deepen the authentic tiramisu taste.
- Lady fingers garnish adds an elegant presentation but is optional.
- For a gluten-free version, substitute cake flour with gluten-free flour blend designed for cakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Tiramisu cupcakes, coffee cupcakes, mascarpone frosting, Italian dessert, espresso cupcakes
