🍰 Tiramisu Cupcakes
Ingredients (Makes 12 cupcakes)
Cupcakes
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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¼ cup unsweetened cocoa powder
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½ cup sugar
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½ cup butter, softened
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2 large eggs
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1 tsp vanilla extract
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¼ cup milk
Coffee Soak
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½ cup strong brewed coffee, cooled
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2 tbsp coffee liqueur (optional)
Mascarpone Frosting
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8 oz (225 g) mascarpone cheese, softened
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½ cup heavy cream
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¼ cup powdered sugar
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1 tsp vanilla extract
Topping
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Unsweetened cocoa powder for dusting
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Optional: chocolate shavings
Instructions
1. Make the cupcakes
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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
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In a bowl, whisk flour, cocoa powder, baking powder, and salt.
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In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
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Alternate adding dry ingredients and milk until batter is smooth.
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Divide batter evenly among liners. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
2. Prepare coffee soak
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Mix coffee and coffee liqueur. Once cupcakes are cool, poke a few holes in each cupcake and brush or drizzle coffee mixture over them.
3. Make mascarpone frosting
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Beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and slightly fluffy.
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Pipe or spread frosting over each coffee-soaked cupcake.
4. Finish
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Dust with cocoa powder and optionally sprinkle chocolate shavings.
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Chill at least 30 minutes for best flavor.
Tips & Variations
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Extra coffee punch: Add a teaspoon of instant espresso powder to the batter.
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Mini version: Use mini cupcake pans for bite-sized tiramisu treats.
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Chocolate twist: Fold mini chocolate chips into the batter.
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Make ahead: Cupcakes can be assembled a day in advance and stored in the fridge.
These cupcakes are creamy, coffee-soaked, and decadently chocolatey—like portable little tiramisu desserts ☕🍫
I can also give a no-bake tiramisu cupcake version using ladyfingers and mascarpone cream if you want an even easier version. Do you want me to do that?