Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, combining the flavors of coffee, mascarpone, and cocoa into a portable, individually sized treat. These moist coffee-soaked cupcakes are topped with a rich mascarpone frosting and dusted with cocoa powder for a truly indulgent experience. Perfect for parties, gatherings, or a special treat, they’re as impressive as they are delicious.
Why You’ll Love This Recipe
- Combines the classic tiramisu flavors in a handheld cupcake form.
- Perfect balance of sweetness, coffee, and creaminess.
- Elegant yet easy to make for any occasion.
- Customizable with your favorite coffee liqueur or espresso.
- A sophisticated dessert that will wow your guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
For the Coffee Soak:
- Brewed espresso or strong coffee (cooled)
- Coffee liqueur (optional)
- Sugar
For the Mascarpone Frosting:
- Mascarpone cheese
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
For Topping:
- Unsweetened cocoa powder
- Chocolate shavings (optional)
Directions
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the Coffee Soak:
- In a small bowl, mix brewed espresso, coffee liqueur (if using), and sugar until dissolved.
- Soak the Cupcakes:
- Use a toothpick or skewer to poke holes in the top of each cupcake. Spoon the coffee mixture over the cupcakes, allowing it to soak in.
- Make the Mascarpone Frosting:
- In a bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Frost the Cupcakes:
- Pipe or spread the mascarpone frosting generously over the cooled and soaked cupcakes.
- Decorate:
- Dust with cocoa powder and add chocolate shavings if desired.
- Chill and Serve:
- Refrigerate the cupcakes for at least 30 minutes before serving to allow the flavors to meld.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling time)
Variations
- Boozy Version: Use coffee liqueur or amaretto in the soak for an adult-friendly treat.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
- Chocolate Tiramisu Cupcakes: Add cocoa powder or melted chocolate to the cupcake batter.
- Extra Layers: Fill the cupcakes with a layer of mascarpone or coffee cream for added indulgence.
- Decaf Option: Use decaffeinated coffee or espresso for a caffeine-free version.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: These cupcakes are best served cold and do not require reheating.
FAQs
1. Can I use cream cheese instead of mascarpone?
Yes, but the flavor will be slightly tangier and less authentic to traditional tiramisu.
2. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and assemble them closer to serving time.
3. What’s the best coffee for this recipe?
Use a strong brewed coffee or espresso for the best flavor. Instant espresso powder works well too.
4. Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes. Thaw and assemble them when ready to serve.
5. How do I prevent the frosting from being runny?
Ensure the heavy cream is cold and whip it to stiff peaks. Do not overmix the mascarpone.
6. Can I use a different frosting?
While mascarpone frosting is traditional, you can use whipped cream or buttercream if preferred.
7. How do I make them more decorative?
Add chocolate curls, coffee beans, or edible gold dust for a stunning presentation.
8. Can I skip the coffee liqueur?
Yes, the liqueur is optional. The coffee soak alone will provide plenty of flavor.
9. What’s the best way to apply the frosting?
Use a piping bag with a star tip for a professional look or a spatula for a rustic finish.
10. Can I make mini cupcakes instead?
Absolutely! Adjust the baking time to 10-12 minutes for mini cupcakes.
Conclusion
Tiramisu Cupcakes are an elegant and delicious dessert that captures the essence of classic tiramisu in a portable form. With their coffee-soaked base, creamy frosting, and rich cocoa finish, they’re sure to be a hit at any gathering. Easy to customize and perfect for special occasions, these cupcakes are as delightful to make as they are to eat.
PrintTiramisu Cupcakes
These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert. Soft vanilla cupcakes are soaked in coffee, topped with mascarpone frosting, and dusted with cocoa powder for a deliciously decadent treat.
- Prep Time: 20 minutes
- Chill Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian-Inspired
Ingredients
- For the Cupcakes:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk
- For the Coffee Soak:
- 1/2 cup (120 ml) brewed coffee or espresso, cooled
- 1 tablespoon coffee liqueur (optional)
- 1 tablespoon granulated sugar
- For the Mascarpone Frosting:
- 8 oz (225 g) mascarpone cheese, chilled
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- For Garnish:
- Cocoa powder (for dusting)
- Chocolate shavings or coffee beans (optional)
Instructions
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare the Coffee Soak:
- In a small bowl, mix the brewed coffee, coffee liqueur (if using), and sugar until the sugar dissolves.
- Soak the Cupcakes:
- Using a toothpick or skewer, poke several holes in the top of each cooled cupcake.
- Spoon about 1-2 teaspoons of the coffee mixture over each cupcake, allowing it to soak in.
- Make the Mascarpone Frosting:
- In a large bowl, beat the mascarpone cheese until smooth.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the mascarpone until combined and smooth.
- Frost the Cupcakes:
- Pipe or spread the mascarpone frosting onto the soaked cupcakes.
- Garnish and Serve:
- Dust the tops with cocoa powder and garnish with chocolate shavings or a coffee bean for decoration.
- Serve immediately or store in the refrigerator until ready to serve.
Notes
- For a stronger coffee flavor, double the amount of coffee soak per cupcake.
- Make sure the cupcakes are completely cool before soaking or frosting to prevent melting.
- These cupcakes can be stored in the refrigerator for up to 2 days.