Description
Delight in these rich and creamy Tiramisu Cupcakes, combining the classic Italian flavors of espresso-soaked cake and mascarpone frosting into individual servings. Moist, flavorful cupcakes are infused with a coffee and liqueur soak, topped with smooth mascarpone cream and a dusting of cocoa powder, perfect for a decadent dessert.
Ingredients
Scale
Cupcake Batter
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Espresso Soak
- ½ cup strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon sugar
Mascarpone Frosting
- 8 oz mascarpone cheese, softened
- ½ cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Cocoa powder, for dusting
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients thoroughly.
- Make the Batter: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract. Gradually add the dry ingredients alternately with the whole milk, mixing just until combined to maintain a tender crumb.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked. Remove from the oven and let the cupcakes cool completely before proceeding.
- Prepare the Espresso Soak: In a small bowl, combine the cooled brewed espresso or coffee, coffee liqueur if using, and sugar. Stir until the sugar dissolves, creating a flavorful soak.
- Soak the Cupcakes: Using a toothpick or skewer, poke several holes into the top of each cooled cupcake. Spoon the espresso soak evenly over each cupcake, allowing the liquid to absorb and infuse the cake with rich coffee flavor.
- Make the Mascarpone Frosting: Beat together the softened mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract until the mixture is smooth and thick enough to spread or pipe, embodying the creamy texture characteristic of tiramisu.
- Frost and Finish: Frost the soaked cupcakes generously with the mascarpone frosting. Lightly dust the tops with cocoa powder for a classic finishing touch. Serve immediately or refrigerate until ready to enjoy.
Notes
- For an alcohol-free version, simply omit the coffee liqueur from the espresso soak.
- Keep cupcakes refrigerated and consume within 2 days to maintain the best texture and flavor.
- Allow cupcakes to cool completely before soaking or frosting to prevent melting and sogginess.
- Cupcakes can be topped with chocolate shavings or a sprinkle of instant espresso powder for extra garnish.
