Tiramisu Cupcakes

Moist vanilla sponge cake soaked with espresso in the middle and topped with the most luxurious mascarpone cream makes these tiramisu cupcakes highly irresistible.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 20

Servings cupcakes

Calories 351

Author Lily Ernst

Ingredients

Cupcakes

1⅓ cups (185g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (114g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) whole milk

Syrup

1/2 cup 120ml freshly brewed espresso (or 1/2 cup hot water mixed with 2 tbsp espresso powder/instant coffee granules)
2 Tbsp granulated sugar
2 Tbsp coffee liqueur optional

Frosting

3/4 cup (180ml) heavy cream
3/4 cup (170g) mascarpone cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 tsp cocoa powder for dusting
12 whole coffee beans for topping optional

Instructions

Preheat oven to 350F and line a muffin pan with cupcake liners.
In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
1⅓ cups (185g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
1/2 cup (114g) unsalted butter, softened, 1 cup (200g) granulated sugar
Beat in the eggs, one at a time, then beat in the vanilla.
2 large eggs, 1 tsp vanilla extract
Stir in half of the flour mixture. Mix in the milk. Stir in the remaining flour mixture until just combined.
1/2 cup (120ml) whole milk
Divide the batter evenly among the paper liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes and transfer to a wire rack.
Poke some holes with a small fork in the center top of the cupcakes and slowly spoon in 3 teaspoons of syrup into each cupcake allowing it to soak in.
1/2 cup 120ml freshly brewed espresso (or 1/2 cup hot water mixed with 2 tbsp espresso powder/instant coffee granules), 2 Tbsp granulated sugar, 2 Tbsp coffee liqueur
In a medium bowl, beat the heavy cream to soft peaks. Set aside.
3/4 cup (180ml) heavy cream
In a large bowl, mix the mascarpone cheese, sugar, and vanilla extract until smooth. Add in the whipped cream and continue mixing until combined.
3/4 cup (170g) mascarpone cheese, softened, 1/2 cup powdered sugar, 1/2 tsp vanilla extract
Transfer the mascarpone mixture into a piping bag fitted with a tip of choice and pipe a good amount of frosting on top of each cupcake. Dust with cocoa powder and top with coffee beans (if using) before serving.
1 tsp cocoa powder for dusting, 12 whole coffee beans for topping

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition