Description
These Tiramisu Cupcakes combine the classic flavors of a traditional Italian dessert in a portable, individual-sized treat. With layers of soft, coffee-soaked cake, mascarpone frosting, and a dusting of cocoa powder, these cupcakes are the perfect mix of rich, creamy, and decadent. They make an elegant and delicious dessert for any occasion.
Ingredients
Scale
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
- 1/4 cup strong brewed coffee, cooled (for soaking)
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur (optional)
For the Topping:
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix the wet ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Bake the cupcakes: Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
- Prepare the mascarpone frosting: In a large mixing bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. If you’re using coffee liqueur, add it to the frosting mixture.
- Soak the cupcakes: Once the cupcakes have cooled, use a spoon to lightly drizzle the cooled coffee over the tops of the cupcakes. Let them soak in the coffee for a few minutes.
- Frost the cupcakes: Once the cupcakes have absorbed the coffee, spread a generous layer of mascarpone frosting over each one, using a spatula or piping bag to make them look pretty.
- Dust with cocoa powder: Use a fine mesh sieve to dust the top of each cupcake with unsweetened cocoa powder. You can also add chocolate shavings for extra decoration.
- Serve: Let the cupcakes set for about 30 minutes to firm up the frosting before serving. Enjoy!
Notes
- To make the cupcakes extra flavorful, you can brush the cake layers with additional coffee or espresso.
- If you prefer a lighter frosting, you can use whipped cream instead of heavy cream and mascarpone.
- These cupcakes can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. They taste even better after the flavors have had time to meld.
- For a non-alcoholic version, omit the coffee liqueur.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg