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Tiramisu Cupcakes Recipe

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4.5 from 115 reviews

These Tiramisu Cupcakes combine the classic flavors of tiramisu in a portable and delicious cupcake form. Moist espresso-infused cupcakes are soaked with coffee syrup, topped with a rich mascarpone frosting, and finished with a dusting of cocoa powder for an irresistible dessert perfect for any occasion.

Ingredients

Scale

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup brewed espresso (cooled)

For the Coffee Syrup:

  • 1/2 cup brewed espresso (hot)
  • 1/4 cup coffee liqueur (such as Kahlúa, optional)
  • 1/4 cup granulated sugar

For the Mascarpone Frosting:

  • 8 ounces mascarpone cheese (softened)
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder (for dusting)

Instructions

  1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Gradually add the dry ingredients alternating with buttermilk and espresso, mixing until just combined.
  2. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  3. Prepare the Coffee Syrup: In a small saucepan, combine hot espresso, coffee liqueur (if using), and granulated sugar. Stir over low heat until the sugar has completely dissolved. Remove from heat and set aside.
  4. Prepare the Mascarpone Frosting: Beat mascarpone cheese until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone, then add powdered sugar and vanilla extract, mixing until smooth and fully combined.
  5. Assemble the Cupcakes: Once cupcakes are completely cool, poke a few holes in the top of each with a toothpick. Brush the tops generously with coffee syrup to soak. Pipe or spread the mascarpone frosting evenly atop each cupcake. Finish with a dusting of cocoa powder for garnish.
  6. Serve: Serve the tiramisu cupcakes chilled or at room temperature and enjoy this delightful, espresso-flavored treat.

Notes

  • You can omit the coffee liqueur to make this recipe non-alcoholic.
  • Make sure the espresso is cooled before adding it to the batter to avoid cooking the eggs.
  • Use room temperature ingredients for the best batter consistency.
  • Store cupcakes in the refrigerator for up to 3 days, and bring them to room temperature before serving for best flavor.
  • Dust with cocoa powder just before serving to maintain a fresh appearance.

Keywords: tiramisu cupcakes, espresso cupcakes, mascarpone frosting, coffee syrup, Italian dessert cupcake

Find it online: https://lucabites.com/tiramisu-cupcakes-recipe/