Tiramisu Cupcakes Recipe

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These Tiramisu Cupcakes are a dreamy spin on the classic Italian dessert. With layers of espresso-soaked vanilla cupcake, rich cocoa, and luscious mascarpone frosting, every bite delivers the decadent flavor of tiramisu in a perfectly portable form. Whether you’re hosting a dinner party or simply indulging in a treat-yourself moment, these cupcakes never fail to impress.

The cupcakes combine the boldness of coffee and chocolate with the lightness of whipped cream, creating a beautiful contrast of textures and flavors. They look as good as they taste, topped with cocoa powder and a chocolate-covered espresso bean for that final elegant touch. One bite in, and you’re transported straight to a Roman café.

What Kind of Espresso Should I Use?

Freshly brewed espresso is ideal for that deep, rich flavor, but strong coffee works just as well if you’re without an espresso machine. Instant espresso powder dissolved in a bit of hot water also makes a great alternative and lets you control the intensity easily.

Ingredients for the Tiramisu Cupcakes

• All-purpose flour: Forms the base of the cupcake, offering just the right amount of structure.
• Granulated sugar: Sweetens the cupcake without overpowering the more nuanced flavors.
• Eggs: Provide moisture, richness, and stability to the batter.
• Unsalted butter: Adds flavor and a tender crumb when creamed with sugar.
• Whole milk: Keeps the cupcakes moist and soft.
• Vanilla extract: Enhances the overall flavor and mimics the traditional tiramisu essence.
• Espresso or strong coffee: Used to soak the cupcakes and infuse them with that classic tiramisu depth.
• Mascarpone cheese: Essential for the frosting; creamy, rich, and slightly tangy.
• Powdered sugar: Sweetens the mascarpone frosting while maintaining its smooth texture.
• Heavy whipping cream: Lightens the frosting and makes it fluffy.
• Cocoa powder: Sprinkled on top to add a finishing bitter-sweet note.
• Chocolate-covered espresso beans (optional): A decorative and flavorful topping that doubles down on the coffee theme.

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How To Make the Tiramisu Cupcakes

Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and a pinch of salt. Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix until the batter is smooth and well combined.

Step 2: Bake the Cupcakes

Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Soak the Cupcakes

Once the cupcakes are completely cooled, use a fork or skewer to gently poke holes into the tops. Brush or spoon freshly brewed espresso or strong coffee over each cupcake, allowing it to soak in without making the cupcake soggy. Repeat until each cupcake has absorbed a generous but manageable amount.

Step 4: Make the Mascarpone Frosting

In a large bowl, beat the mascarpone cheese and powdered sugar together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined and fluffy.

Step 5: Frost and Decorate

Pipe or spread the mascarpone frosting over each cupcake. Dust the tops lightly with cocoa powder using a fine sieve. For an extra-special touch, place a chocolate-covered espresso bean on top of each cupcake.

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How to Serve and Store Tiramisu Cupcakes

These cupcakes are best served slightly chilled or at cool room temperature. The mascarpone frosting holds up beautifully, and the coffee-soaked sponge intensifies in flavor as it rests. If you’re entertaining, garnish just before serving to keep the cocoa powder fresh and vibrant.

To store, place the cupcakes in an airtight container and refrigerate for up to 3 days. Let them sit at room temperature for about 10–15 minutes before serving for the best texture and taste. Avoid freezing, as the mascarpone can separate and affect the consistency of the frosting.

Frequently Asked Questions

What kind of coffee works best?

Freshly brewed espresso offers the richest flavor, but you can also use strong brewed coffee or instant espresso dissolved in water.

Can I make these ahead of time?

Yes! You can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Soak and frost them the day you plan to serve.

Can I replace mascarpone with cream cheese?

You can, but the flavor will differ. Mascarpone is milder and more authentic to traditional tiramisu. If using cream cheese, soften it well and reduce the amount slightly.

How do I make them more kid-friendly?

Use decaf coffee or a coffee-flavored syrup that doesn’t contain caffeine. You can also skip the espresso bean topping.

How do I prevent soggy cupcakes?

Be sure the cupcakes are fully cooled before soaking and add the coffee gradually, a spoonful at a time, to avoid oversaturation.

Do I need a piping bag for frosting?

Not necessarily. While piping creates a more polished look, you can easily use a spatula or the back of a spoon to swirl the frosting beautifully.

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