Description
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.
Ingredients
Units
Scale
- 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.