Tiramisu Cupcakes
Indulge in the irresistible fusion of classic Italian dessert and bite-sized delight with these Tiramisu Cupcakes! Featuring a light, fluffy vanilla cupcake base soaked in rich espresso, each bite captures the bold flavors of a traditional tiramisu. Topped with a luxuriously creamy mascarpone frosting, dusted with a hint of cocoa powder, and optionally garnished with grated dark chocolate, these cupcakes offer a gourmet twist perfect for any occasion. With a prep time of just 20 minutes and an elegant presentation, they’re the ultimate dessert for coffee lovers and cupcake enthusiasts alike. Perfect for parties, afternoon tea, or as a decadent treat, these handheld tiramisus will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Espresso or strong coffee
- 8 ounces Mascarpone cheese
- 0.75 cups Heavy cream
- 0.5 cups Powdered sugar
- 1 tablespoons Cocoa powder
- 2 ounces Dark chocolate (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients and milk to the wet mixture, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.
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 of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes cool, prepare the mascarpone frosting. In a mixing bowl, beat the mascarpone cheese, heavy cream, and powdered sugar together until smooth and fluffy. Refrigerate until ready to use.
Once the cupcakes are cool, use a fork or skewer to poke several holes in the top of each cupcake. Brush or spoon the espresso or strong coffee over the cupcakes, letting it soak in.
Pipe or spread the mascarpone frosting onto the cupcakes.
Dust the tops with cocoa powder and garnish with grated dark chocolate, if desired.
Serve immediately, or refrigerate for up to 2 days in an airtight container.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 146.2 g | 731% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 238.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 634 mg | 49% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
