Description

Delight in these luscious Tiramisu Cupcakes, a perfect blend of rich espresso-soaked batter and creamy mascarpone frosting. Inspired by the classic Italian dessert, these cupcakes offer a moist texture with a subtle coffee flavor, topped with a light mascarpone whipped cream frosting and a dusting of cocoa powder. Ideal for coffee lovers seeking an elegant yet easy-to-make treat.

Ingredients

Cupcakes

1 1/2 cups (213g) all-purpose flour (scoop and level)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (113g) unsalted butter, room temperature
3/4 cup + 2 tablespoons (175g) granulated sugar
1 large egg, room temperature
2 large egg yolks, room temperature
1 teaspoon vanilla extract
1/3 cup (80ml) milk, room temperature
1/3 cup (80ml) buttermilk, room temperature
1 1/2 tablespoons instant espresso powder

Frosting

8 oz (227g) mascarpone cheese (BelGioioso recommended)
2/3 cup (80g) powdered sugar
1 cup (235ml) heavy cream
1 teaspoon vanilla extract
1 tablespoon cocoa powder (Dutch process or regular unsweetened) for dusting

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Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside to combine flavors evenly.
Dissolve espresso: In a small bowl, dissolve the instant espresso powder in the milk, allowing the coffee flavor to infuse the liquid.
Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy.
Add eggs and vanilla: Incorporate the whole egg and egg yolks one at a time, beating well after each addition for a smooth batter. Then stir in the vanilla extract.
Combine wet and dry: Alternately add the flour mixture and espresso-milk mixture to the butter mixture, starting and ending with the flour mixture. Mix gently just until combined to avoid overworking the batter.
Add buttermilk: Gently mix the buttermilk into the batter until smooth and fully incorporated, enhancing moisture and tenderness.
Fill liners: Evenly divide the cupcake batter among the lined muffin cups, filling each about two-thirds full to give room for rising.
Bake cupcakes: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
Prepare frosting: In a bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to soft peaks, then fold it gently into the mascarpone mixture until combined to create a light, airy frosting.
Decorate cupcakes: Frost the cooled cupcakes with the mascarpone whipped cream mixture and finish by dusting with cocoa powder. Serve chilled or at room temperature for best flavor and texture.

Notes

Ensure all dairy ingredients and eggs are at room temperature for better mixing and texture.
If instant espresso powder is unavailable, dissolve strong brewed espresso or coffee in the milk.
Use high-quality mascarpone cheese for a creamy and authentic frosting flavor.
For a more intense coffee flavor, increase espresso powder to 2 tablespoons.
Cupcakes are best served within 2 days or kept refrigerated up to 3 days due to the fresh cream frosting.
Allow cupcakes to cool completely before frosting to prevent melting.
To make these gluten-free, substitute all-purpose flour with a gluten-free flour blend.