Description
Tiramisu Cupcakes combine the classic Italian dessert with moist coffee-soaked cupcakes and creamy mascarpone frosting. Perfect for parties, gatherings, or indulging your sweet tooth.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 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
For the Coffee Soak:
- 1/2 cup brewed espresso or strong coffee, cooled
- 1 tablespoon coffee liqueur (optional)
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Unsweetened cocoa powder
Instructions
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition, then mix in vanilla.
- Gradually alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes:
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Coffee Soak:
- Mix brewed espresso and coffee liqueur (if using).
- Use a toothpick to poke small holes in the top of each cupcake. Spoon coffee soak over each cupcake, allowing it to absorb.
- Prepare the Mascarpone Frosting:
- In a large bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Avoid overmixing.
- Frost the Cupcakes:
- Pipe or spread the mascarpone frosting onto the coffee-soaked cupcakes.
- Dust with unsweetened cocoa powder for a classic tiramisu finish.
- Chill and Serve:
- Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Notes
- Extra Coffee Flavor: Add 1/2 teaspoon instant espresso powder to the cupcake batter.
- Mini Cupcakes: Bake in a mini muffin tin for 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian-Inspired
