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Tiramisu Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Delight in these elegant Tiramisu Cupcakes, which bring the classic Italian dessert flavors into a perfectly portioned cupcake. Moist espresso-infused cake topped with a luscious mascarpone and whipped cream frosting, finished with a dusting of cocoa powder and chocolate curls for a sophisticated finish.

Ingredients

Cake Ingredients

  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup espresso or strong brewed coffee, cooled

Coffee Soak

  • 1/2 cup espresso or strong brewed coffee
  • 2 tablespoons coffee liqueur (optional)

Frosting

  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Garnish

  • Cocoa powder
  • Chocolate curls or grated chocolate

Instructions

  1. Prepare the cupcakes: Preheat the 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 separate bowl, cream the sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Mix in the sour cream and 1/4 cup of cooled espresso. Gradually add the dry ingredients, mixing until just combined to form the cupcake batter.
  2. Bake: Spoon the batter into the prepared cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack.
  3. Make the coffee soak: Combine the remaining 1/2 cup espresso with coffee liqueur, if using. Use a fork to pierce the tops of each cooled cupcake several times, then brush the coffee soak generously over each cupcake to infuse them with rich espresso flavor.
  4. Prepare the frosting: In a bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined and light.
  5. Decorate and serve: Pipe or spread the mascarpone frosting over each soaked cupcake. Dust the tops with cocoa powder and garnish with chocolate curls or grated chocolate for an elegant finish. Serve immediately or refrigerate until ready to enjoy.

Notes

  • For a non-alcoholic version, omit the coffee liqueur and substitute with extra brewed espresso or strong coffee.
  • Ensure the cupcakes are completely cool before adding coffee soak and frosting to prevent melting and sogginess.
  • Mascarpone frosting is best served fresh but can be stored in the refrigerator for up to 24 hours in an airtight container.
  • Use high-quality espresso or strong coffee for the richest flavor.
  • Chocolate curls can be made by shaving a bar of chocolate with a vegetable peeler.

Find it online: https://slsrecipes.com/tiramisu-cupcakes-recipe-2/