Description
These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, combining moist coffee-infused cupcakes with a rich mascarpone frosting. Perfect for coffee lovers, each cupcake is soaked with espresso and topped with creamy, fluffy mascarpone frosting, then finished with a dusting of cocoa powder and optional chocolate shavings. Ideal for dessert or any special occasion where you want a delicious and elegant treat.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup strong brewed coffee, cooled
Coffee Soak
- 1/2 cup brewed espresso or strong coffee
- 2 tablespoons coffee liqueur (optional)
Mascarpone Frosting
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Cocoa powder for dusting
- Chocolate shavings (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, and mix just until combined to avoid overmixing which can toughen the cupcakes.
- Add coffee: Stir in the cooled strong brewed coffee to infuse the batter with that classic coffee flavor.
- Bake cupcakes: Divide the batter evenly among the lined cupcake cups. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely in the pan.
- Prepare coffee soak: In a small bowl, mix together brewed espresso or strong coffee with coffee liqueur if using. Brush or drizzle this mixture over the tops of completely cooled cupcakes to soak the tops and add moisture and flavor.
- Make mascarpone frosting: In a large bowl, beat softened mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract together until the frosting is thick, smooth, and fluffy enough to pipe or spread.
- Frost cupcakes: Pipe or spread the mascarpone frosting generously over each coffee-soaked cupcake.
- Garnish and serve: Dust the frosted cupcakes with cocoa powder and optionally sprinkle with chocolate shavings. Serve immediately or refrigerate until ready to enjoy, allowing cupcakes to sit at room temperature for 10 minutes before serving for the best texture.
Notes
- For more intense coffee flavor, soak the cupcakes twice with the coffee mixture.
- Store cupcakes refrigerated and remove from fridge about 10 minutes before serving to enhance their texture and flavor.
- You can omit the coffee liqueur if serving to children or avoiding alcohol; the cupcakes will still be delicious.
