Description
Delight in these luscious Tiramisu Cupcakes that combine the classic flavors of Italy’s favorite dessert with the convenience of a cupcake. Featuring a moist espresso-infused sponge cake topped with a creamy mascarpone frosting and a dusting of cocoa powder, these cupcakes are perfect for satisfying your coffee and dessert cravings in a single bite.
Ingredients
Scale
Cake Batter
- 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
Mascarpone Frosting
- 8 oz 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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture to incorporate later.
- Dissolve Espresso: In a small bowl, dissolve the instant espresso powder in milk to infuse the cake batter with a rich coffee flavor.
- Cream Butter and Sugar: Using a large bowl and an electric mixer, beat the unsalted butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your batter.
- Add Eggs and Vanilla: Incorporate the large egg and egg yolks one at a time into the butter-sugar mixture, beating well after each addition for proper emulsion. Stir in the vanilla extract for added aroma.
- Combine Batter Ingredients: Alternately add the flour mixture and the espresso-infused milk to the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overmixing, just until combined.
- Add Buttermilk: Pour in the buttermilk and stir gently until the batter is smooth and homogenous to keep the cupcakes moist and tender.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes 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 large bowl, beat together mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream gently into the mascarpone mixture until combined for a light and creamy frosting.
- Frost and Garnish: Once cupcakes are completely cooled, frost them generously with the mascarpone cream. Finish by dusting each cupcake with cocoa powder for that classic tiramisu look. Serve chilled or at room temperature.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for best mixing results and tender crumb.
- Instant espresso powder provides a robust coffee flavor without extra liquid; avoid substituting with brewed espresso.
- The cupcakes can be refrigerated for up to 3 days. Bring to room temperature before serving for best texture and flavor.
- For a boozy twist, soak the baked cupcakes lightly with coffee liqueur before frosting.
- Use high-quality mascarpone cheese for authentic flavor and creamy texture.
